Ingredients
2 tbsp tamari (or coconut aminos)
1 dash Roasted and salted pumpkin seeds, for garnish
1 tsp black pepper, or to taste
½ tsp salt, or to taste
1 lime, juiced
2 Thai red chilis, sliced (or sweet, for garnish)
1 sweet (Vidalia) onion, chopped
2 garlic cloves, grated
1 tbsp ginger root, grated
1 cilantro, destemmed
2 green onions, sliced, for garnish
1 tsp turmeric
1 tbsp tomato paste
1 tbsp Thai red chili paste
24 oz can coconut milk
1 tbsp coconut oil
30 oz cans pumpkin (not pumpkin pie)
1 cup vegetable stock (no-chicken broth)
Directions
1
In a pot, sauté onion in olive oil until soft. Add tomato paste, red chili paste, pumpkin, ginger, garlic, 1 can coconut milk, and broth.
2
Combine until thoroughly heated through.
3
Blend with an immersion blender until smooth. (or blend in batches in a blender)
4
Season to taste with salt and pepper.
5
Using second can of coconut milk, swirl 1 tbsp. into each serving of soup.
6
Top with green onion, cilantro, and pumpkin seeds!