Thai Pumpkin Soup
Author: Nicole
Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 tablespoons chopped fresh ginger
  • 1 garlic clove, chopped
  • 1 medium jalapeño pepper, seeds removed and coarsely chopped
  • 2-1/2 cups (about 20 ounces) canned pumpkin
  • 1-2/3 cups (about 14 ounces) coconut milk
  • 3 cups chicken or vegetable broth
  • 1 tablespoon tomato paste
  • 1 tablespoon lemon juice
  • Cilantro (for garnish)
Instructions
  1. Heat oil in a 4 to 5 quart pan over medium heat.
  2. Add onion and cook for about 5 minutes or until onion is soft.
  3. Add ginger, garlic and jalapeño pepper and cook for 1 minute.
  4. Add pumpkin, coconut milk, broth, tomato paste and lemon juice. Stir to mix.
  5. Heat for 5 minutes or until heated through.
  6. Using a Vitamix, immersion hand blender, regular blender or food processor, puree the soup until smooth. Season with salt and pepper.
  7. Serve immediately or return the soup to pot to be heated later.
  8. Garnish each serving with freshly chopped cilantro.
Notes
* Soup freezes well. Let cool and place in freezer-safe containers.
Recipe by Riegl Palate at https://www.rieglpalate.com/thai-pumpkin-soup/