Thai Pumpkin Soup
Servings 4 - 6
Equipment
- Large Dutch Oven or Soup Pot
- Immersion Blender or Blender
Ingredients
Soup:
- 1 ½ tbsp coconut oil
- 1 small sweet yellow onion diced
- 3 tbsp Thai red curry paste
- 1 tbsp fresh ginger peeled & grated
- 1 tbsp lemongrass paste
- 3 cloves of garlic minced
- 2 cups chicken broth or vegetable broth for vegetarian version
- 1 15 oz can pumpkin puree
- Sea salt to taste
- 1 15 oz can coconut milk
- Juice of 1 lime or more if desired
Serving:
- Fresh cilantro chopped
- Lime wedges
- Sriracha sauce
Instructions
- Heat the coconut oil in a Dutch oven or soup pot over medium heat.
- Add the onion and cook, stirring often, for 4-5 minutes, or until softened.
- Add the Thai red curry paste, ginger, lemongrass, and garlic.
- Cook, stirring constantly, for 1-2 minutes.
- Add the chicken broth and pumpkin puree and season with some sea salt, to taste.
- Bring to a boil then reduce the heat to low and simmer for 30 minutes.
- Add the coconut milk and lime juice then blend with an immersion blender (or regular blender) until creamy and smooth.
- Taste and season with sea salt and more lime juice, to taste.
- Ladle into bowls and serve with fresh cilantro, lime wedges, and sriracha sauce. Enjoy.