Pumpkin pairs so beautifully with the Thai inspired flavors of lemon stalk, chilies, basil and coconut milk. Pumpkin soup also freezes well, making this the perfect soup to freeze up for a future meal or in individual containers for lunch.
Spicy Thai Pumpkin Soup
- 2 tablespoons olive oil
- 1 tablespoons coconut oil
- 8 shallots diced (about 1 cup)
- 2 cloves garlic minced
- 2 small fresh red chili peppers seeds removed and chopped
- 2 tablespoons chopped lemon grass
- 8 cups peeled and chopped pumpkin 1/2" cubes with seeds removed
- 4 cups gluten free chicken stock
- 3 cups canned coconut milk NOT light
- 1/2 cup fresh fresh basil leaves or Thai basil
- In a soup pan over medium heat, heat oils. Sauté shallots, garlic, peppers, and lemongrass until shallots are translucent. Do not allow garlic or shallots to burn or caramelize.
- Stir in pumpkin and chicken stock. Bring to a boil, then reduce heat to a simmer. Cook until pumpkin is tender and can be pierced with a fork.
- Remove from heat and stir in coconut milk. Using an immersion blender, blend soup until smooth. OR working in small batches, blend soup in a blender until smooth (do not fill blender more than 1/3 full of hot soup to blend or top may blow off burning you and making a mess).
- Reheat soup gently, if needed, to serve. After pouring soup into bowls top with torn fresh basil leaves
- To freeze: After blending soup, allow to cool. Stir in torn basil. Package in a gallon sized freezer bag or in individual lunch sized containers. Remove as much air as possible, label and freeze.
- To serve: Thaw. Warm until heated through.