Thai Pumpkin Coconut Soup – the perfect supper solution for busy Fall days.
1 5-6lb sugar pie pumpkin
1 onion, diced
2 Tablespoons grated ginger
2 cloves garlic, crushed
1 Thai bird chili pepper
3-4 cups vegetable stock
1 can coconut milk
2 Tablespoons fish or soy sauce
1 Tablespoon sugar or other sweetener
1/2 cup chopped cilantro
Juice of 1 lime
Split pumpkin in half, remove seeds. Place cut-side down on baking tray. Reserve seeds for toasting if desired. Bake pumpkin at 350 degrees until soft – about 45 minutes. Let cool, remove pulp from skin.
Rinse and dry pumpkin seeds, toss with a little olive oil and bake until crispy and slightly browned. Set aside.
Saute onion in a little olive oil. Add ginger, garlic and coarsely chopped Thai chili.
Add 3-4 cups of vegetable stock and the pumpkin and let simmer for a few minutes. Add coconut milk and fish or soy sauce. Puree with an immersion blender or in your Kitchen Ninja.
Just before serving, stir in sweetener, cilantro and lime juice. Ladle into bowls and garnish with toasted pumpkin seeds.
Adapted from Canadian Living