Thai Coconut Pumpkin Soup
The first course of our Thanksgiving Dinner was this Thai Coconut Pumpkin Soup which was a recipe of daughter Barbara. It was so delicious, I had to take a photo and post the recipe.
Ingredients:
1 small pie pumpkin, peeled, seeded, and cut in chunks about 2 1/2 pounds
2 cloves garlic, minced
1 1/2 tablespoons peeled and grated ginger
1 stalk lemon grass, cut in halves and bruised with knife
2 cups water
2 cups vegan chicken stock or 4 tablespoons Vegan chicken boullion
1 tablespoon agave or maple syrup
1/2 tumeric
1/2 teaspoon cumin
1/2 teaspoon corriander
1/2 teaspoon salt
1/2 teaspoon chili pepper
1 can (14 oz.) coconut milk
Zest 1/2 lime
1 small pie pumpkin, peeled, seeded, and cut in chunks about 2 1/2 pounds
2 cloves garlic, minced
1 1/2 tablespoons peeled and grated ginger
1 stalk lemon grass, cut in halves and bruised with knife
2 cups water
2 cups vegan chicken stock or 4 tablespoons Vegan chicken boullion
1 tablespoon agave or maple syrup
1/2 tumeric
1/2 teaspoon cumin
1/2 teaspoon corriander
1/2 teaspoon salt
1/2 teaspoon chili pepper
1 can (14 oz.) coconut milk
Zest 1/2 lime
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Directions:
The Night Before:
Store the cut-up vegetables in the refrigerator.
Store the cut-up vegetables in the refrigerator.
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In the Morning:
Combine the pumpkin, garlic, ginger, lemongrass, water, bouillon, agave, turmeric, cumin, coriander, salt and chili powder in the slow cooker. Cook on low for 6 to 8 hours.
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About 20 minutes before serving, add the coconut milk and lime zest into the soup. Taste and adjust seasonings.
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You can leave the soup chunky or puree it with an immersion blender or countertop blender being careful of hot splatters of soup.
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