Thai Pumpkin Soup

No pretty pictures, yet. Just want to get this one down. You can use fresh roasted and pureed or canned pure pumpkin. Just not canned pumpkin pie mix.

Thai Pumpkin Soup

  • 2 t coconut oil
  • 1 onion, diced
  • 2 carrots, diced
  • 4 cloves of garlic, diced
  • 2 c pumpkin puree
  • 2 c broth (chicken or vegetable)
  • 2 c or one can of coconut milk
  • 1 bay leaf
  • 1/2 t thyme, dried
  • 2 T red curry paste, or 1 t red curry powder.
  • 1 t grated nutmeg

Salt and pepper to taste.

  1. In a large stock pot, melt the coconut oil and add onion, carrot and garlic. Saute until the onion is translucent.
  2. Add the pumpkin, broth and spices and bring to a simmer, covered, until the carrots are soft.
  3. Remove from the heat and add the coconut milk. Puree with a stick blender. Alternatively, allow to cool and then pour carefully into a blender in batches.

You can serve as is or top with pumpkin seeds and chopped fresh cilantro.

 

 

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