Thai Coconut Pumpkin Soup
- 3 tablespoons coconut oil (or any oil you have on hand.)
- 1 onion, diced
- 2 garlic cloves, minced
- 2 apples peeled and cored and roughly chopped. I used Gala. Choose a sweet apple variety.
- 1 tablespoons curry paste (I used a yellow curry paste. If you don't have paste, curry powder can be used. It will be a little different, but close enough. Curry paste comes in red, yellow and green colors and any will work.)
- 1/2 t. ground ginger
- 4-5 cups low-sodium Chicken broth
- 1 30 oz. can of pumpkin puree or the flesh of 1 Sugar Pie Pumpkin cooked
- here's a link on how to roast a pumpkin
- 1 (14-ounce) can coconut milk
- salt and pepper to taste
- 1/8 c. sugar
- Cilantro or fresh parsley for garnish
- Pepitas or pumpkin seeds for garnish
- Cream or sour cream drizzle for garnish
Heat a large pot over medium-low heat and add coconut oil. Once it's melted, add in the onions and the garlic, and apples with a pinch of salt and stir. Cook until the onions and apples are soft. About 5 minutes. Add in the ginger and curry paste and stir until it is incorporated. Cook the curry and onion mixture for a few minutes. Add the pumpkin puree. Pour in the broth. Start with 3 c. and add more later if needed. You can add more for a thinner soup, or less for a thicker soup. Cover the pot and bring the ingredients to a boil. Let bubble away for 5- 10 minute or until all the veggies are real tender. It's easier to blend. I have an immersion blender that I can blend my soup in the pot. If not, work in batches and place the soup in a blender and blend until smooth.
Add in the coconut milk, sugar, salt and pepper, and stir. Cover and cook the soup for 10 minutes until it's completely warm. Taste and season additionally if desired. Garnish with cilantro or parsley, and pumpkin seeds and a drizzle of cream.
recipe adapted from How Sweet Eats