Thai Pumpkin Soup
The season is upon us for all-pumpkin everything! We are celebrating fall with this rich, delicious, Thai pumpkin soup. It’s Whole30 compliant (coconut milk, ftw!) and is the perfect meal for those chilly, fall nights.
- 2 tablespoons ghee
- 2 yellow onions diced
- 8 cloves garlic minced
- 30 ounces canned pumpkin about 2 cans
- 30 ounces canned coconut milk
- 4 cups Bonafide Provisions chicken broth
- 1/4 cup red curry paste
- 1 teaspoon curry powder
- 1/2 teaspoon white pepper
- 1/2 teaspoon thyme
- 2 bay leaves
- 1/2 teaspoon nutmeg
- sea salt, to taste
- black pepper, to taste
- red chili pepper flakes, to taste
Heat a large pot on medium heat and add the ghee or oil so it coats the bottom of the pan. Cook the onions until translucent, about 3 minutes. Add in the garlic cloves and canned pumpkin. Cook for another 4-5 minutes until your entire kitchen begins to smell!
Add in the canned coconut milk, broth, curry paste and spices (except the nutmeg, salt and peppers.) Cook on medium heat until the soup comes to a low boil. Lower the heat so the soup is simmering for another 20-25 minutes.
Remove the soup from the heat. Pull out the bay leaves with some tongs. Add in the nutmeg, sea salt and black pepper. Blend the soup in a high speed blender (or with an immersion blender if you have one.) Adjust the salt and pepper according to your taste preferences.
Serve warm and with some pomegranate seeds, pumpkin seeds and fresh cilantro. Enjoy!