Thai Pumpkin 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)
- 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
- 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.
- Allow soup to cool before next step. Soup can be warm but not hot.
- In a blender, blend the soup in batches until it is smooth and creamy or has a slightly chunky consistency.
- Season to taste with salt and pepper. Serve with basil leaves.
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Published in the Price-Pottenger Journal of Health and Healing
Fall 2016 | Volume 40, Number 3
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