Curried Pumpkin/ Butternut Coconut Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon coconut oil
• 1/2 cup onion, chopped
• 1 teaspoon fresh grated ginger
• 3 garlic cloves, minced
• 4 cups pumpkin puree or 4 cups pureed butternut squash
• 15 ounces chickpeas (well rinsed and drained) (optional)
• 1 (15 ounce) can low fat coconut milk
• 2 cups low-sodium low-fat chicken broth or 2 cups vegetable broth
• 2 tablespoons soy sauce (mushroom-flavored for vegetarians) or 2 tablespoons fish sauce (mushroom-flavored for vegetarians) or 2 tablespoons soy sauce (mushroom-flavored for vegetarians)
• 2 tablespoons lime juice
• 1 -3 teaspoon red curry paste (start with less then add till you get the heat you enjoy)
• 1 teaspoon brown sugar
• 4 tablespoons chopped cilantro or 4 tablespoons chopped parsley, chopped basil or 4 tablespoons sliced scallions, divided
• 4 tablespoons shredded coconut, toasted

Recipe

• 1 heat coconut oil in a large pot on medium setting.
• 2 saute onions, ginger and garlic, and saute until onions are tender.
• 3 add pumpkin then puree with a hand immersion blender until mixture is smooth.
• 4 add chickpeas if using.
• 5 add coconut milk, chicken stock, salt, soy sauce, lime juice, curry paste and brown sugar to saucepan. bring to a simmer cooking for 15 minutes. stir in 2 tablespoons of the cilantro, parsley and or scallions.
• 6 ladle soup into serving bowls, and garnish with shredded coconut and remaining cilantro, parsley and or scallions.