Thai Pumpkin Soup

rainbowplantlife.com

Ayat Amin

subheading: Roasted Pumpkin:

3 pound (1.3 kg) pumpkin or winter squash (we like kabocha squash best)*

½ tablespoon coconut oil, or neutral-flavored oil of choice

½ teaspoon kosher salt

½ teaspoon white pepper

¼ teaspoon ground cinnamon

subheading: Soup:

1 ½ tablespoons coconut oil, or neutral-flavored oil of choice

3 large shallots, chopped (or 1 small yellow onion)

6 garlic cloves, chopped

2 inch piece ginger, grated or minced (okay to leave peel on)

2 stalks fresh lemongrass** outer papery layers removed, then minced

1 teaspoon cumin seeds (or ¾ teaspoon ground cumin)

1 teaspoon coriander seeds (or ¾ teaspoon ground coriander)

1 teaspoon white pepper (or freshly cracked black pepper)

¼ teaspoon ground cinnamon

¼ teaspoon ground turmeric

1 13.5-ounce (400 mL) can full-fat coconut milk

2 tablespoons red curry paste

3 cups (720 mL) vegan “chicken” broth (or good-quality vegetable broth)***

12 dried Makrut lime leaves or 6 fresh lime leaves****

1 ½ tablespoons coconut sugar or organic brown sugar

1 tablespoon + 1 teaspoon Thai soy sauce (or 2 TBSP + 1 tsp regular soy sauce)

1 handful of Thai basil leaves, chopped or torn

subheading: For serving:

Crusty bread, toasted

Peanut Chile Crunch (optional, see next recipe card)

Directions at rainbowplantlife.com

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