Burmese Pumpkin and Coconut Soup

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (about 176.7°C or 175°C). Add the 1 tablespoon of coconut oil and let it melt and shimmer.
2. 2Add the 1 medium onion, cut into 1.27 cm pieces, to the pot. Cook, stirring occasionally, for 5 to 7 minutes, until the onion pieces are soft and look translucent.
3. 3Add the 2 cloves of garlic, finely minced, and the 1 teaspoon of ginger, grated. Stir and cook for 1 minute more, until you can smell their fragrance.
4. 4Add the 0.5 teaspoon of turmeric powder, 0.5 teaspoon of cumin, and 0.5 teaspoon of coriander to the pot. Stir constantly for 1 minute until the spices are fragrant.
5. 5Pour in the 2 cups of pumpkin, cut into 2.54 cm cubes, the 1 can of coconut milk, and the 2 cups of vegetable broth. Stir everything together and bring the mixture to a gentle simmer.
6. 6Reduce the heat to low (about 93.33°C or 95°C). Cover the pot and let the soup simmer for 20 to 25 minutes, or until the pumpkin pieces are very tender when poked with a fork.
7. 7Carefully use an immersion blender to puree the soup directly in the pot until it is completely smooth. Alternatively, let the soup cool slightly, then transfer it in batches to a regular blender and blend until smooth, returning it to the pot afterward.
8. 8Stir in the 1 tablespoon of lime juice. Taste the soup, and if you think it needs it, add a tiny bit more lime juice. Ladle the hot soup into bowls and garnish with the 0.25 cup of cilantro, chopped.
9. 9Serve the Burmese Pumpkin and Coconut Soup hot.

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