https://www.copymethat.com/r/WhU2DXPaj/thai-pumpkin-soup/
124199812
9ha2TgK
WhU2DXPaj
2024-11-12 18:51:56
Thai Pumpkin Soup
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Ingredients
- 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)
Steps
Directions at rainbowplantlife.com
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