- 1 tablespoon organic coconut oil or ghee
- 1 yellow onion, diced
- 3-4 garlic cloves, minced
- 1-2 tablespoons red curry paste (note: curry pastes offer a wide variety of heat — start with a small amount if you're not sure... you can always add more!)
- 1 tablespoon freshly grated ginger
- 1 teaspoon ground turmeric
- 2 cans of organic pumpkin purée (unsweetened)
- 1 tablespoon coconut aminos (this is a low-sodium, low-glycemic ingredient made from coconut sap. I use it instead of the traditional fish sauce found in Thai cuisine)
- 2 cups low-sodium vegetable broth, plus additional broth if needed
- 1 can of coconut milk (15 ounces)
- 1/2 cup of filtered water
- 1 bay leaf
- 1 teaspoon maple syrup
- sea salt and pepper, to taste
- 1 tablespoon fresh lime juice
- Your choice of optional toppings: toasted pumpkin seeds, mango chutney, sliced scallion, sliced basil, lime wedges, toasted coconut, and hot sauce.
In a large soup pot, heat ghee or coconut oil over medium heat. Add the onions and cook 10-15 minutes, until they soften and start to caramelize.
Add the garlic and stir for a minute so it doesn’t burn. Add the curry paste, ginger and turmeric. Stir so the onions are coated with the spices.
Add the pureed pumpkin, coconut aminos, vegetable stock, coconut milk, water, maple syrup, and bay leaf, and cook for 15-20 minutes. Add a bit more water or broth for desired consistency.
Remove from heat, remove the bay leaf and puree with a handheld immersion blender or regular blender.
Place back on the stove, and stir in the lime juice. Season with salt and pepper as desired.
Heat gently until to desired temperature. To serve, ladle the soup into a bowl and serve with choice of condiments and garnishes.