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Thai Pumpkin Soup
Pumpkin
Ingredients
- 2 cans pumpkin puree
- The juice of 1/2 lime
- 2 tablespoons thai red curry paste
- 2 teaspoons coriander
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 2 teaspoons curry
- 1 pinch red pepper flakes
- 1/2 teaspoon tarragon
- 4 garlic cloves chopped
- 1 teaspoon garlic paste
- 2 tablespoons extra virgin olive oil
- 1 large red onion chopped
- 3 cups low sodium vegetable broth
- 1/2 can full fat coconut plus more for drizzling
- 1 teaspoons grated ginger
- 1/3 fresh cup cilantro
- Feta and more cilantro to top with
- Salt/pepper to taste
Instructions
1
Heat olive oil on medium-high heat and add onion, garlic, red curry paste, garlic paste, and all spices
2
Stir for 8-10 minutes to release spices
3
Add vegetable broth, lime juice, coconut milk to the mix and stir cooking for 5 minutes
4
Add pumpkin puree to the mix and stir evenly cooking for 5-10 minutes
5
Remove from heat and add pumpkin soup to blender—we used a Vitamix
6
Add chopped cilantro and blend mix for about 5 minutes until creamy
7
Let soup cool and serve with coconut milk, cilantro, and feta as a topping
8
Add salt and pepper to taste
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