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10Nov, 14
Thai Pumpkin Soup Recipes
Clean Food Love

Serves: 4

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon coconut oil
  • 1 clove garlic, minced
  • 4 shallots, diced
  • 2 small fresh red chili peppers, chopped
  • 1 tablespoon chopped lemon grass
  • 2 1/8 cups organic chicken stock
  • 4 cups peeled and diced pumpkin
  • 1 1/2 cups unsweetened coconut milk
  • 1 bunch fresh basil leaves

Directions:

  1. In a medium saucepan, heat olive oil and coconut oil over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (don’t burn the garlic!).
  2. Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
  3. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, depending on your preference.
  4. Serve with fresh basil leaves.

Thai Pumpkin Soup

Serving Size: 4

Thai Pumpkin Soup

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon coconut oil
  • 1 clove garlic, minced
  • 4 shallots, diced
  • 2 small fresh red chili peppers, chopped
  • 1 tablespoon chopped lemon grass
  • 2 1/8 cups organic chicken stock
  • 4 cups peeled and diced pumpkin
  • 1 1/2 cups unsweetened coconut milk
  • 1 bunch fresh basil leaves

Instructions

  1. In a medium saucepan, heat olive oil and coconut oil over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (don’t burn the garlic!).
  2. Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
  3. In a blender, blend the soup in batches to a smooth or slightly chunky consistency, depending on your preference.
  4. Serve with fresh basil leaves.
http://cleanfoodcrush.com/thai-pumpkin-soup/

{ This Recipe is from the CFC Pumpkin Love Cookbook – 65 Clean Fall Recipes, All Featuring Pumpkin! }

CFC PUMPKIN BANNER 8

Clean Food Love

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Rachel Maser Clean Food Crush
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