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PLACE garlic, shallots and 1/4 cup chicken broth into bowl of food processor. Pulse ingredients until mixture is well blended. Set aside.
BRING remaining chicken broth to a boil in medium saucepan. Add garlic mixture and chili paste. Stir until dissolved. Reduce heat; stir in pumpkin and simmer 5 minutes. Stir in coconut milk, fish sauce and sugar. Simmer an additional 5 minutes.
SERVE warm or chilled. Garnish with red chilies and sprigs of fresh cilantro leaves, if desired.