A hearty, quick and gluten-free pumpkin soup that can easily be modified for a vegan version!
Instructions
- Sauté the onions in 1 Tbsp olive or coconut oil until soft.
- Add the Thai curry paste and garlic and continue to cook over low heat for 1-2minutes.
- Add the pumpkin puree, chicken stock, and coconut milk, bring to a simmer. Season with salt and pepper.
- Process until smooth in a blender. Taste and correct seasoning, add lime juice and fish sauce or vegan substitute. We like Cook’s Illustrated fish sauce substitute recipe.
- Reheat soup and add the Thai basil and fresh cilantro just before serving to taste.
