Yummy, spicy, Paleo friendly. Wakes up your metabolism. Very filling
Quantity
1
Quantity Unit
soup pot
Prep Time (minutes)
30
Cook Time (minutes)
60
Ready In (minutes)
90
Ingredients
Amount
Measure
Ingredient
6
cups
pumpkin, canned, 1 can 15 ounces
2
cans (15 oz)
coconut milk
4
tablespoons
tumeric
5
peppers
Thai Chili Peppers
1
cup, chopped
Onion, chopped
5
cloves
garlic minced
1/2
cup
cilantro, fresh, chopped
1/4
cup
Lime juice, raw - or 1 TBSP
3
cup
chicken broth (GLUTEN FREE)
Steps
Sequence
Step
1
Ingredients missing from this site :
Patis, which is Filipino fish sauce, available at any Asian Market. 1/4 cup
Lemongrass. optional. If you can get it fresh, chop up stock into 3 or 4 pieces. boil with soup. take out before serving.
The zest from one full lime.
2
Place cilantro, onion, fresh tumeric root, chicken broth, garlic and chilis into a food processor.
Blend.
Pour mixture into pan.
3
Recipe says 6 cups. I was estimating. Use 3 cans of organic pumpkin puree. Add to pot.
4
Warm the mixture on medium until all the pumpkin has dissolved into the mixture. Stir frequently.
Add lemongrass if you choose.
5
Add lime zest and fish sauce at this time. continue to stir.
6
let simmer on low for 20 minutes. Stir occasionally.
7
Add 1 can of cocnut milk and one can of coconut cream (it was on the recipe list on this site, so i put 2 cans of coconut milk. Also an option. It will be creamier with the cream)
8
Stir constantly so that coconut cream and milk do not scorch. After they are well blended into the soup, serve.
9
I slice some limes to squeeze into the soup as a condiment. Especially if its too spicy, it tends to bring down the spicy a little.
10
Salt as you wish. The patis (fish sauce) is salty already. If you dont use it, your soup will need salt.
