Soup season is here, for sure.
And, pumpkins abound.
The winter warmth that soup provides is all too important this time of year, as we nourish and feed the heart and soul.
I personally adore pumpkin in any and every way – especially with a savory spin, as well as with a little bit of spice.
Thus, a spicy and super salubrious soup satisfies my soul today.
And it will yours too…
Spicy Thai Pumpkin Soup
1 Tbs. coconut oil
1 small onion, diced
1 lemongrass stalk, cut in thirds
1 long red chile, diced and deseeded
2 tablespoon diced fresh cilantro stalks, chopped
3/4″ fresh galangal piece
3/4″ turmeric root piece
3 cups peeled and cubed pumpkin
2 Tbs. Red Boat fish sauce
4 cups **PUMPKIN STOCK** or vegetable stock
juice and peel of 1 fresh lime
½ cup coconut cream (or full fat coconut milk) , + extra to serve
1/4 cup fresh cilantro for garnish
Add the onion, lemongrass, chile, cilantro stalks, galangal, and turmeric to a medium saucepan and sauté in coconut oil over medium heat for 2–3 minutes.
Add the pumpkin, fish sauce and pumpkin/vegetable stock and bring to the boil. Turn the heat down and simmer for 15 minutes, covered, until pumpkin is soft when poked with a knife.
Remove turmeric, galangal, and lemongrass from the soup and transfer the rest to a a high speed blender, in batches if needed. Puree until smooth, then add coconut cream and lime juice and peel. Whiz a couple more times to incorporate. Serve with a drizzle of coconut cream and fresh cilantro leaves on top.
**PUMPKIN BROTH is truly amazing…especially when it’s a gift from a friend! To make: pressure cook a whole pumpkin and reserve all the juices. Strain. Shazam! Pumpkin broth.

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