This rich, full-bodied pumpkin soup is inspired by traditional Thai flavors and infused with fall aromatics, rich in flavor and smooth in texture. For added heat, use an additional garlic clove and a dash of red pepper flake.
- 2 tsp Coconut Oil
- 2 tsp Red Maca Powder
- 1 diced Yellow Onion
- 3 minced Garlic Cloves
- 2 cups Pumpkin
- 2 cups Vegetable Broth
- 2 cups Coconut Milk
- 1 Bay Leaf
- ¼ tsp Thyme
- 2 tbsp Red Curry Paste
- ½ tsp Nutmeg
- Pink Himalayan Salt & Pepper
- 4 tbsp chopped Cilantro
- 4 tbsp Pumpkin Seeds
Combine Coconut Oil, garlic, onions and pumpkin together over a low simmer
Add vegetable stock, coconut milk, bay leaf, thyme and curry. Cook for 10 – 15 min
Remove bay leaf and combine with blender/processor
After pureed, return to heat and add nutmeg, Pink Himalayan Salt, pepper until well combined
Top with Pumpkin Seeds and cilantro
Combine Coconut Oil, coconut milk, garlic, onion, bay leaf and spices together in large bowl, allow to infuse overnight in refrigerator.
Remove bay leaf and combine pumpkin into chilled coconut milk and use an immersion blender or mixer to blend until creamy.
Gently fold in red curry paste until completely combined.
Top with cilantro, Pumpkin Seeds and a dash of nutmeg.