Thai Pumpkin Soup

Autumn is a perfect time to add this delicious pumpkin soup to the menu. Its rich orange hue signals phytonutrients with immune-supporting properties for winter wellness. Loaded with anti-inflammatory ingredients such as ginger, coconut and lemongrass, this flavorful soup is good for your gut. All in all, a delicious way to celebrate the season. 

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons Thai red curry paste          
• 1 lemon grass, finely chopped           
• 2 cloves of garlic, crushed
• 1 knob ginger, crushed                      
• 1 x 14 oz can regular coconut milk
• 2-3 small pumpkins or any other types of squash — peeled, seeded and cut into chunks
• 2 tablespoons fish sauce                                                             
• 1 tablespoon coconut sugar
• 2 tablespoons lime juice                                                        
• 2 cups chicken or vegetable broth

Instructions

Heat the oil in a large saucepan or Dutch oven — add curry paste and cook for 1 minute. Add lemon grass, garlic and ginger and cook for 1 minute. Keep stirring to prevent it from sticking.

Add all the ingredients and bring to a boil, then reduce heat and let simmer for 20-25 minutes. Puree in a blender in small batches or use a hand blender for less clean up.