Roasted Pumpkin Thai Soup
2 small pie pumpkins (approx 6 – 6 ½ lbs), roasted*
2 tablespoons coconut oil
1 small onion, finely chopped
1 shallot, finely chopped
4 cloves garlic, minced
1 teaspoon kosher salt
1 tablespoon ginger, finely chopped
2 tablespoons lemongrass, finely chopped
2 tablespoons brown sugar
2 cans of coconut milk (14oz each)
2 tablespoons red curry paste
3 – 4 cups water
freshly ground pepper
¼ cup fresh cilantro chopped for garnish
In a large pot, heat oil and gently cook onion, garlic and shallots with kosher salt over low heat until softened (8-10 minutes). Add ginger and lemongrass and sauté for 1 minute. Turn heat off.
Add roasted pumpkin, coconut milk, red curry paste and brown sugar, stirring until blended.
Using a stick blender, puree until smooth. Begin adding water until desired consistency. Add freshly ground pepper to taste.
Simmer over low heat, approx. 15 minutes.
Just before serving, adjust seasoning to taste and garnish each serving with cilantro.
