Ginger Pumpkin Soup

Serves 8 and freezes very well.

Note: You could use raw pumpkin in this recipe – cut into small pieces and add with the stock. Cook 20-30 minutes until the pumpkin is soft and then blend the soup.

I love to add lime, cilantro and chili paste in for a more asian spicy flavor

3 tablespoons coconut oil
1 large onion minced
1 apple minced (organic with skin on)
2 tablespoons minced garlic
3 tablespoons minced ginger
3 pounds of cooked pumpkin
5 cups vegetable stock (If you can use corn stock, it is as sweet as sugar!)
juice of one lime – about 3 teaspoons
1 teaspoon red chili paste (Make sure it is from a clean brand – no added ingredients!)
¼ cup cilantro minced
8 tablespoons canned coconut milk – unsweetened

Heat the oil in a 8 quart pan and add the onion, apple, garlic, ginger and cook for about 5 minutes until the onion is just cooked through. Add the pumpkin, stock, lime juice and chili sauce. Allow all the ingredients to cook for 10 minutes. Remove the soup from the pan and blend in a blender until smooth. Add salt and pepper to your liking and serve with a dollop of coconut cream and cilantro on top.


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