Spicy Coconut and Pumpkin Soup
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
1 Tbsp olive oil
1 yellow onion
2 cloves garlic
1 Tbsp fresh ginger, grated
1 tsp ground cumin
1/2 tsp crushed red pepper
15 oz can pumpkin puree
14 oz can coconut milk
3 cups chicken broth
Salt and pepper to taste
1/4 bunch fresh cilantro
3/4 cup plain yogurt
3 Tbsp Sriracha
3 Tbsp pumpkin seeds
Directions
Mince or grate the ginger using a fine-holed cheese grater. Finely dice the onion and mince the garlic. Add the ginger, garlic, and onion to a pot with the olive oil and sauté over medium-low heat until soft and transparent . Add the cumin and red pepper to the pot. Stir and cook for about 1-2 minutes to allow the spices to toast just slightly. Add the pumpkin purée and coconut milk to the pot and stir to combine. Add the chicken broth and stir to combine again. Turn the heat up to medium and allow the soup to heat through. Once heated, taste and add salt and pepper to your liking . Rinse the cilantro, pull the leaves from the stems, and then give them a rough chop. Stir in a handful of the chopped cilantro just before serving. If you want a smooth soup with no chunks of onion, use an immersion blender prior to adding the cilantro. If desired, garnish each bowl with 2 Tbsp plain yogurt, a drizzle of sriracha, and a sprinkle of pepitas.