Thai Pumpkin Soup

from the One Degree of Change Cookbook

  • 2 Tbsp Olive Oil
  • 1 large Onion
  • 1 Tbsp Tomato Paste
  • 2 1/2 C Canned Pumpkin
  • 2 Tbsp Fresh Ginger
  • 1 Clove Garlic
  • 3 Cups¬† Chicken or Vegetable Broth
  • 1 Tbsp Green Chilies, chopped
  • 3/4 C Coconut Cream
  • 3/4 C Coconut Milk
  • 1 Tbsp Fresh Lemon Juice
  • Sea Salt and Ground Pepper

Saute onion in olive oil until soft. Add tomato paste, pumpkin, ginger, garlic, and broth. Combine until thoroughly heated and place in blender. Addd chilies, coconut cream, coconut milk and lemon juice. Blend for 30 seconds. Season with sea salt and pepper to taste. Serve immediately. Note: if a less sweet soup is desired, omit coconut cream and increase coconut milk to 1 1/2 cups. Serves 2-4.

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