Thai Pumpkin Coconut Soup

This was a delicious soup we enjoyed over the weekend.

Serving Size: 4

Ingredients:

• 1 lb. pumpkin (red kuri squash or butternut squash are fine), cleaned and cut into pieces
• 1 onion, chopped
• 1 clove garlic, minced
• 1 piece fresh ginger (about 1″), peeled and grated
• 1 red bell pepper, de-seeded and chopped
• 2 tablespoons sunflower oil for cooking
• 1 tablespoon Vegan Thai curry paste
• 1 – 1½ cups coconut milk
• 2-3 cups vegetable bouillon
• splash of Tabasco or cayenne pepper
• ½ lime, juiced
• salt and pepper to taste
• chopped Thai basil, mint leaves, pumpkin seeds and or a few red bell pepper pieces as garnish

Directions:

1. Clean and de-seed the pumpkin or squash.
2. Cut the pumpkin into small cubes.
3. De-seed and cut the red bell pepper.
4. Chip the onion
5. Mince the garlic.
6. Peel the ginger and grate
7. Heat the oil in a large soup pot.
8. Add the red bell pepper pieces.
9. Add the onion and pumpkin and begin to sauté.
10. Add 2 cups of the vegetable bouillon, ginger and garlic and cook until the pumpkin is soft.
11. Remove 1/2 of the vegetables and place in a bowl.
12. Puree the rest of the soup mixture to a smooth creamy mixture.
13. Return the soup to the pot.
14. Add the coconut milk and the cooked vegetables.
15. Add the vegan Thai curry paste and the lime juice.
16. Add a dash of Tabasco or cayenne pepper.
17. If the soup is too thick, add the 3rd cup of vegetable bouillon.
18. Season to taste with salt and pepper
19. We garnisheed the soup with pumpkin seeds and chopped mint leaves. It would be nice also with a few pieces of red bell pepper and maybe some Thai basil or coriander.

Notes:

It would also be nice with some corn added as well.