Thai Pumpkin Soup
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
- Heat oil in a 4 to 5 quart pan over medium heat.
- Add onion and cook for about 5 minutes or until onion is soft.
- Add ginger, garlic and jalapeño pepper and cook for 1 minute.
- Add pumpkin, coconut milk, broth, tomato paste and lemon juice. Stir to mix.
- Heat for 5 minutes or until heated through.
- Using a Vitamix, immersion hand blender, regular blender or food processor, puree the soup until smooth. Season with salt and pepper.
- Serve immediately or return the soup to pot to be heated later.
- Garnish each serving with freshly chopped cilantro.
Notes
* Soup freezes well. Let cool and place in freezer-safe containers.
