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Pumpkins aren’t only for the fall! Rich in beta-carotene and vitamin C, there are plenty of reasons to eat them outside of Thanksgiving season. This Pumpkin Thai Soup is sweet and creamy.
Use organic ingredients whenever possible. When choosing canned goods, remember to look for “BPA-free” on the label!
Makes 2 quarts (approx. 4 servings)
- 1 tbsp coconut oil
- 1 tbsp butter from pastured cows
- 1 clover garlic, chopped or crushed
- 4 shallots, chopped
- 2 small fresh red chili peppers, chopped
- 1 tbsp chopped lemon grass
- 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 1 bunch fresh basil leaves, chopped
- 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.