Thai Pumpkin Soup with Coconut Milk and Lemongrass

Ingredients

• 2 cups Pumpkin puree
• 1 can Coconut milk
• 2 cups Vegetable broth
• 2 stalks Lemongrass
• 1 tbsp Ginger
• 2 cloves Garlic
• 1 tbsp Lime juice
• 1 tbsp Soy sauce (tamari)
• 1 tsp Brown sugar
• 1/4 tsp Red pepper flakes
• 1/4 cup Cilantro

Instructions

1. 1Prepare the lemongrass by removing the tough outer layers and bruising the stalks to release their flavor. You can do this by hitting them gently with the back of a knife or a rolling pin. Finely mince the 2 cloves of garlic. Grate or finely mince the 1 tbsp of ginger.
2. 2In a large heavy-bottomed pot, combine the 2 cups of pumpkin puree, 1 can of coconut milk, and 2 cups of vegetable broth. Add the prepared lemongrass stalks, the minced 1 tbsp of ginger, and the minced 2 cloves of garlic to the pot.
3. 3Place the pot over medium heat and bring the mixture to a gentle simmer, which is when small bubbles appear around the edges of the pot. Reduce the heat to low, cover the pot, and let it cook for 20 minutes. This allows the flavors to meld together. The soup should be heated through and fragrant.
4. 4Carefully remove and discard the cooked lemongrass stalks from the pot. Use a slotted spoon or tongs to lift them out.
5. 5Stir in the 1 tbsp of lime juice, 1 tbsp of soy sauce (tamari), 1 tsp of brown sugar, and 1/4 tsp of red pepper flakes. Stir until the brown sugar is dissolved.
6. 6Ladle the hot soup into bowls. Garnish each serving with the 1/4 cup of chopped cilantro.
7. 7Serve the Thai pumpkin soup immediately while it is hot.

Substitutions

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