Thai Coconut Pumpkin Soup

Ingredients

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Curry powder

  Spices

  1 tsp or 2g

• Pumpkin

  Raw

  2 ¼ cup, cubed or 261g

• Chicken stock

  Soup, home-prepared

  2 ½ cup or 600g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  100g

• Pepitas

  Organic - Whole Foods Market

  100g

Directions

1. Add the butter to a medium saute pan set over medium-low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender.
2. Add the pumpkin puree and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season it with salt and pepper.
3. When ready to serve, divide the soup into bowls and garnish with sour cream and chopped pumpkin seeds.

Similar Foods

• Simple Thai Pumpkin Soup
• Thai Coconut Curry Soup
• Thai Coconut Soup with Tofu and Mushrooms
• Pumpkin Soup with Toasted Pumpkin Seeds
• Pumpkin Coconut Paleo Smoothie
• Easy Thai Carrot Soup