Thai Pumpkin Soup (from our girls night)

2 Apr

The sweet sister from our church who shared this one is the epitome of health. She says they try to avoid processed sugars in their food and it is certainly working out well for her. This was a delicious thick, creamy soup.
2 Tbsp. olive oil
1 large onion peeled and chopped
1 Tbsp. tomato paste
2 1/2 C. Canned pumpkin
2 Tbsp. ginger
1 garlic clove peeled, chopped
3 C. Chicken broth
1 Tbsp. chopped green chilies
3/4 C. Coconut cream
3/4 C. Coconut milk
1 Tbsp. lemon juice
Salt & pepper to taste
Garnish with cilantro, sour cream and peanuts

Sauté onion in olive oil until soft. Add tomato paste, pumpkin, ginger, garlic and broth. Combine until heated. Place mixture in food processor (or use stick blender) blend with chilies, coconut cream, coconut milk and lemon juice. Salt and pepper to taste. Add garnish as desired. — Submitted by Johanna Wagstaff


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