Spicy Coconut Pumpkin Soup

Yields6 ServingsPrep Time10 minsCook Time10 minsTotal Time20 mins

You'll have to try this simple to make yet incredibly delicious coconut and pumpkin soup.

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

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.

Combine until thoroughly heated through.

Blend with an immersion blender until smooth. (or blend in batches in a blender)

Season to taste with salt and pepper.

Using second can of coconut milk, swirl 1 tbsp. into each serving of soup.

Top with green onion, cilantro, and pumpkin seeds!

Nutrition Facts

6 servings

Serving size