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Thai Basil Pumpkin Soup

Ingredients

  • 2 Tbsp. olive oil
  • 1 onion chopped
  • 2 cloves of garlic minced
  • 1 Tbsp. Thai green curry paste
  • 2 cans Farmers Market Pumpkin Puree
  • 2 1/2 cups chicken stock
  • 1 can coconut milk
  • Salt and freshly ground pepper
  • 1 Lime juiced
  • 1 Tbsp. Fish sauce or vegan Fish Sauce substitute
  • 2 Tbsp. minced thai basil
  • 2 Tbsp. minced cilantro

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.