Anyway, as you may recall I’m dedicating the month of January to posting my favorite recipes from the Whole 30 Challenge. We started with my go-to breakfast and now I’m going to present my go-to lunch: a fantastic soup I adapted slightly from one of my favorite blogs, Love and Lemons.
This soup was everything during those 30 days; it was easy to prepare, could be made in bulk and was extremely satisfying. It’s creamy, spicy and warms you from your cheeks through your soul. You don’t have to be on a diet to love this soup, even now I still make it all the time and have been asked for the recipe by multiple people. I’m constantly tweaking this recipe to add more spice or veggies depending on my mood. I encourage you to do the same. Enjoy!
Thai Pumpkin Coconut Soup
Makes 6-8 Servings
- 3.5 cups Canned Pumpkin
- 3 tbsp Coconut Oil
- 1 Large Onion, Sliced
- 4 cloves garlic, peeled
- 3 tbsp Thai Red Chile Paste, available at most grocery stores
- 2 tsp Grated Ginger
- 1 can Coconut Milk (whole or low-fat)
- 3-4 cups Chicken (or Veggie) Broth
- 1/4 tsp Cayenne Pepper
- Salt and Pepper, to Taste
Heat Coconut Oil in a large pot over medium heat. Add onion, sprinkle with salt and pepper; and saute until softened, about 3-4 minutes. Add ginger, garlic cloves and curry paste and cook until fragrant and incorporated, about 2-3 minutes. Add the canned pumpkin and mix until thoroughly combined.
Lightly whisk in coconut milk and add chicken broth until you reach desired consistency (It should be 3-4 cups). Stir in cayenne pepper. Simmer, stirring occasionally for 25-30 minutes. Add more salt and pepper or adjust seasonings as needed.
Using a high speed blender or hand blender, puree soup until completely smooth. Garnish with Coconut milk, pumpkin seeds and/or Cayenne. Refrigerates and freezes well.
*Adapted from Love and Lemons