Spicy Thai Pumpkin Soup (20 Minutes!)

Ingredients

• 2 Tablespoons coconut oil (or olive oil)
• 1 medium white onion (diced)
• 2 cloves garlic (minced)
• 1/4 cup red curry paste
• 2 cup chicken stock (or vegetable stock (for vegan))
• 1 15 oz can pumpkin puree
• 1/2 lime (juiced)
• 1 cup full fat coconut milk (canned )
• Option Garnishes: lime zest, cashew yogurt, cilantro, green onion, thai chilis, pepitas, microgreens

Instructions

1. 1

   Soften Veggies: Melt coconut oil in large saucepan over medium heat. Saute onion until soft, 5 to 7 minutes. Add garlic, saute for 30 seconds.

2. 2

   Curry Paste: Add curry paste, stir to coat and cook 30 seconds.

3. 3

   Cook: Add broth or stock and pumpkin puree. Stir to combine. Bring to a simmer then turn down to low. heat Cook for 10 minutes.

4. 4

   Blend: Use an immersion blender or add soup to a blender. Blend until smooth. Stir in coconut milk and lime juice. Taste for salt and pepper.

5. 5

   Serve: Ladle soup into bowls and top with desired garnishes.