4 shallots 2 tsp butter 2 garlic 1 tsp ginger 2 tbsp curry spice 2 tsp salt 1 tsp chili sauce 15 oz pumpkin 3 1/2 cups water 2 cups chicken broth 1 unsweetened coconut milk
\nSauté shallots in butter until they are softened. Add garlic cloves, ginger and curry spice. Stir in the kosher salt, water, pumpkin, broth and coconut milk. Simmer uncovered over low heat for 30 minutes.
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