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Spicy Pumpkin Soup

Spicy Pumpkin Soup recipe

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.

Ingredients:

 
 

Cooked Version:

  • 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
 
 

Raw Version:

  • 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.

 

 

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