Thai Pumpkin Soup

ACF Type: text

Carb-Conscious, Dairy-Free, Gluten-Free, Paleo, Soy-Free, Vegan, Vegetarian, Low Sodium

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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