i’m IN LOVE with this soup. i want to marry it and have its babies.
i’ve had two bowls of it today and cannot wait to wake up tomorrow morning and have another bowl of it for breakfast.
this recipe was inspired by a recipe i saw on http://www.theblendergirl.com, but i changed it up a bit to suit what i had in my fridge.
but seriously, have you checked out The Blender Girl? or the Blendaholic? her name is Tess Masters and she is truly gifted. her recipes are helping me dive into the deep end of plant-based eating, and thanks to her, the water is fine!
but first, a picture!
so creamy and warming and spicy and sweet. perfection.
totally serving it as a first course for thanksgiving.
here’s how i made it:
THAI COCONUT PUMPKIN SOUP
on medium heat, melt 1-2 tablespoons coconut oil in a dutch oven. chop and add the following:
- one yellow onion
- 2-3 cloves garlic
- 1/2 a head of cauliflower
- 1-inch piece of fresh ginger
- 1 whole kaffir lime leaf
- 1 tablespoon soy sauce (if you’re gluten free, use tamari)
- some of the stems of cilantro, chopped.
once the veggies have softened, add:
- a can (or two) of pumpkin
- 4-6 cups veggie broth (just enough to cover the veggies)
- a small piece of red chili pepper (seeds removed if you’re sensitive to heat)
simmer for 15-20 minutes, then allow to cool slightly. fish out the lime leaf and red chili (unless you like it spicy!)
- a can of full-fat coconut milk
- juice of a lime
blend well and reheat when ready to serve.
serve with red chili sauce and fresh cilantro.