Thai Curry Pumpkin Soup with Coriander-Scallion Yogurt

harrowsmithmag.com

Tar Valon

3 Tbsp. (45 mL) olive oil or coconut fat

1 medium red onion, peeled and coarsely chopped

2 Tbsp. (30 mL) peeled and finely chopped fresh ginger root (about 5 cm knob)

2 garlic cloves, minced

1 to 3 Tbsp. (15 to 45 mL) Thai red curry paste

¼ cup (60 mL) dry white wine

1 796 mL can pure pumpkin meat (or roast your own pie pumpkin to make about 3 ⅓ cups)

1 796 mL can chopped tomatoes, with the juice

1 900 mL tetra pack organic chicken or mushroom broth

1 398 mL can coconut milk

1 tsp (5 mL) toasted sesame oil

½ tsp (2 mL) pepper

Have extra roasted pumpkin? Try this Pumpkin Pie Oatmeal.

Directions at harrowsmithmag.com

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