Thai Pumpkin Soup…mmmmmm

This soup is so good. Like addicitive yummy, warm yourself on a cold day, good. I am so thankful that a friend mentioned he was cooking it on FB and after a few requests for him to share the recipe he shot a photo of it from the cookbook he had and shared. Thank you Rudy!

The original recipe , I believe, came from a Vitamix recipe book. I assume anyhow. I changed it up after looking over it  because I thought the olive oil  was way to much  and coconut oil just sounded better, and I don’t own a Vitamix. *gasp* I am happy with my blender. It works fab. As does my hand emulsifier which is what I used in this recipe.

This pulls together quickly. Would make a great first course to a Thai meal, or add some veggie egg rolls or pad thai for a full meal.

Thai Pumpkin Soup

1 small onion, chopped

2 teaspoons coconut oil

1/2 Tablespoon  tomato paste

1 1/4 cup pumpkin puree

1 Tablespoon grated ginger root

1 garlic clove, chopped

1 1/2 Cup of vegetable broth

1/2 Cup coconut cream

1/2  cup coconut milk

2 teaspoons chopped green chilis

juice from half of a lemon

salt and pepper and to taste.

Cilantro -chopped for granish

Pepitas -for garnish

In a large pot, heat oil and cook onion till translucent  Add the tomato paste, pumpkin, ginger, garlic broth, coconut milk and coconut cream, chilis and lemon juice. Stir and continue to cook till heated through.

Next take your hand emulsifier and blend untill smooth or place in your blender and blend untill smooth.

Taste and season with salt and pepper as you wish.

Pour into bowls and top with cilantro and pepitas. Then enjoy!

 

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