Thai Pumpkin Soup

 
 
 

RECIPE

[SERVES 4]

Ingredients:

  • 2 tablespoons coconut oil

  • 1 yellow onion, roughly chopped

  • 3 inches ginger, roughly chopped

  • 4 cloves of garlic, roughly chopped

  • 3 tablespoons curry paste

  • 6 carrots, quartered

  • 1 can of pumpkin

  • 4 cups vegetable broth

  • 1 can of coconut milk

  • ½ teaspoon salt

  • 1 tablespoon cilantro, chopped (for garnish)

  • 1 lime, sliced into wedges (for garnish)

Directions:

  1. Pick your favorite soup pot and heat up the coconut oil over a medium heat

  2. Add in the onion and a touch of salt and saute for 5 minutes until translucent and aromatic followed by the garlic and ginger

  3. Toss in the curry paste and cook it down with the onions for another few minutes

  4. Once it’s all smelling really fragrant add the carrots, pumpkin and vegetable broth with the rest of the salt

  5. Simmer for 30 minutes until the carrots are soft

  6. Puree the entire soup (either in a blender or with an immersion blender) and add the majority of the can of coconut milk

  7. To serve, top each bowl with a little more coconut milk, some cilantro and a big squeeze of lime juice