THAI SPICED PUMPKIN SOUP
I had left over pumpkin puree from thanksgiving and decided to make a spicy soup with it. This is quick and easy and can be frozen for future meals.
1 litre organic chicken stock
2 cups pumpkin purée
2 tbsp. red curry paste
1/4 cup. coconut butter
1 tbsp. ginger, grated
Salt to taste
1/2 cup coriander, chopped
In a pot on medium heat, add the chicken stock and pumpkin puree. When it starts to bubble, add the coconut butter, red curry paste, salt, and ginger. Mix well and once everything is incorporated turn the heat down to low and simmer for 15 minutes.
Turn heat off, add coriander and serve.
I used the Thai Kitchen red curry paste because it doesn’t have preservatives. I always have coconut butter around because it is so versatile. You can use it as coconut butter, or mix it with water and make coconut milk. It lasts a long time and is kept in the cupboard.If you don’t have coconut butter, you can add 1 cup of coconut milk.