Spicy Coconut Pumpkin Soup

Yields6 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
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!

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