Spicy Coconut Pumpkin Soup

Shopping List

• 2 tbsp. tamari (or coconut aminos)
• Roasted and salted pumpkin seeds, for garnish
• 1 tsp black pepper, or to taste
• 1/2 tsp salt, or to taste
• 1 lime, juiced
• 2 Thai red chilis, sliced (or sweet, for garnish)
• 1 sweet (Vidalia) onion, chopped
• 2 garlic cloves, grated
• 1 tbsp. ginger root, grated
• 1 bunch cilantro, destemmed
• 2 green onions, sliced, for garnish
• 1 tsp. turmeric
• 1 tbsp. tomato paste
• 1 tbsp. of Thai red chili paste
• 2 14 oz. can coconut milk
• 1 tbsp. coconut oil
• 2 15 oz. cans pumpkin (not pumpkin pie)
• 1 cup vegetable stock (no-chicken broth)

Instructions

• In a pot, sauté onion in olive oil until soft. Add tomato paste, red chili paste, pumpkin, ginger, garlic, 1 can coconut milk, and broth.
• Combine until thoroughly heated through.
• Blend with an immersion blender until smooth. (or blend in batches in a blender)
• Season to taste with salt and pepper.
• Using second can of coconut milk, swirl 1 tbsp. into each serving of soup.
• Top with green onion, cilantro, and pumpkin seeds!