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Thai Pumpkin Soup
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:
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!).
Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
In a blender, blend the soup in batches to a smooth or slightly chunky consistency, depending on your preference.
Serve with fresh basil leaves.
Enjoy!
❤Rachel
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
- 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!).
- Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
- In a blender, blend the soup in batches to a smooth or slightly chunky consistency, depending on your preference.
- Serve with fresh basil leaves.
Nutrition
Serving: 4g
Nutrition information is automatically calculated, so should only be used as an approximation.
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This Recipe is from the CFC Pumpkin Love Cookbook – 65 Clean Fall Recipes, All Featuring Pumpkin!
