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  • Writer's pictureCheryl Patella

Mind Blowing Thai Pumpkin Soup

Updated: Mar 30


THAI PUMPKIN SOUP by The Blender Girl This Thai pumpkin soup is mind-blowing. It's super easy, vegan, gluten-free and is a show-stopper dish for Thanksgiving or any day of the year! Prep Time  20 minutes Cook Time 40 minutes Total Time 1 hour Servings 6 to 8 Author Tess Masters You can go to the original recipe at: https://www.theblendergirl.com/recipe/thai-pumpkin-soup Ingredients

  1. 2 tablespoons virgin coconut oil

  2. 2 cups (300g) diced yellow onion (1 medium)

  3. 1 tablespoon minced garlic (3 cloves)

  4. 1 teaspoon  Celtic sea salt, plus more to taste

  5. 3 tablespoons tomato paste

  6. 2 tablespoons thinly sliced fresh lemongrass stems

  7. 2 tablespoons minced ginger

  8. 1 teaspoon finely chopped fresh kaffir lime leaves

  9. 1/4 teaspoon red pepper flakes

  10. 6 cups (1.4l) Massel vegetable broth(or any veggie broth)

  11. 7 cups (2 lb/910g) peeled and cubed butternut squash (or Japanese pumpkin)

  12. 1/2 cup (42g) firmly packed cilantro roots or stems (1 bunch)

  13. 2 tablespoons wheat-free tamari

  14. 1 (13.5oz/400ml) can full-fat coconut milk (shake, then pour)

  15. 1 teaspoon fresh lime juice, plus more to serve

  16. Fresh cilantro leaves to serve Instructions In a large saucepan over medium heat, warm the coconut oil, and sauté the onion and garlic with a pinch of the salt for about 5 minutes, until the onions are soft and translucent. Bring the heat down to low, and add the tomato paste, lemongrass, ginger, kaffir lime leaves, and red pepper flakes, and sauté for another minute until well combined and fragrant. Add the broth, squash, cilantro roots, tamari, and remaining salt, increase the heat to high, and bring just to a boil. Reduce the heat to medium, and simmer for about 30 minutes, until the squash is fork tender. Remove the saucepan from the heat, and allow the soup to cool slightly; stir in the coconut milk and lime juice. Pour the soup into your blender in batches, and blast on high for 30 to 60 seconds, until smooth and creamy. Return the soup to the saucepan, and warm it over low heat. Season to taste. To serve, ladle the soup into bowls and garnish with cilantro leaves, and pass lime juice at the table.

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