Thai Pumpkin soup
A warm comforting soup with a little kick, perfect for a chilly weather.
Author: Healthy Chow Now
Recipe type: Lunch, Soup
- 2 cups pumpkin (I used Kabocha variety, but you can use your own favorite), peeled and diced OR
- i container of BPA-free container of pumpkin puree
- 1 can BPA-free coconut milk
- 2 tbsp red curry paste
- 2 tsp coconut oil
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 2-3 kaffir lime leaves (found in Asian stores)*
- 2 cups low sodium organic chicken broth (or vegetable broth to keep vegan)
- seasalt and black pepper to taste
- pumpkin seeds to top soup-how much is up to you
- Add the coconut oil to a pot under a medium heat. Add the onions. And when slightly wilted, add the garlic and pumpkin. Cook for 4-5 minutes.
- Add the coconut milk, the broth, the kaffir leaves and the curry paste. Allow to boil under medium heat, and them simmer under low heat for 15-20 minutes. You may have to add more stock as needed.
- Turn heat off. Remove the kaffir leaves and puree with immersion blender OR a regular blender.
- Place back on the pot. Season with salt and pepper to your liking.
- To serve, ladle in soup to your favorite pretty bowl, and top with pumpkin seeds.
- *Note: if you can't find fresh kaffir leaves and your choices are between dried or frozen, select frozen. It has more flavor. If you cannot find kaffir leaves at all, use lime zest, about 1 tsp per leaf. For this recipe, you will need about 2-3 tsp lime zest.