Thai Pumpkin Soup

Looking for a healthy alternative to gluten-filled side dishes at Thanksgiving? Try Price-Pottenger's Pumpkin Thai Soup.

Thanksgiving Recipes from the PPNF Kitchen

Looking for a healthy alternative to gluten-filled side dishes at Thanksgiving? Try Price-Pottenger's Thai Pumpkin Soup

Makes 2 quarts (approximately 4 servings) 

Ingredients

  • 1 tablespoon coconut oil 
  • 1 tablespoon pastured butter
  • 1 clove garlic, chopped or crushed 
  • 4 shallots, chopped 
  • 2 small fresh red chili peppers, chopped 
  • 1 tablespoon chopped lemongrass 
  • 2 1/8 cups chicken stock (from pastured chickens) 
  • 4 cups peeled and diced (or 2-15 oz canned) pumpkin 
  • 1 1/2 cups unsweetened coconut milk
  • Salt and pepper to taste (optional)
  • Basil leaves for garnish

Directions 

  1. In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant. Stir in chicken stock, coconut milk, and pumpkin. Bring to a boil and cook until pumpkin softens. 
  2. Allow soup to cool before next step. Soup can be warm but not hot. 
  3. In a blender, blend the soup in batches until it is smooth and creamy or has a slightly chunky consistency.
  4. Season to taste with salt and pepper. Serve with basil leaves.

Enjoy!

Become a member and check out other Thanksgiving recipes:

Pumpkin Bread

Cranberry Orange Aspic

Simple Cauliflower Mash


Published in the Price-Pottenger Journal of Health and Healing
Fall 2016 | Volume 40, Number 3
Copyright © 2016 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide

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