Pumpkin And Coconut Soup

Name: Pumpkin And Coconut Soup
Ingredients: 1 can coconut milk; 1 can pumpkin purée; 2 stalks lemongrass, finely chopped; 1/4 cup fresh ginger, peeled and chopped; 2 tablespoon fresh lime juice; 2 teaspoon sweet chili sauce; 1 teaspoon fresh jalapeño or serrano chile, chopped; kosher salt, to taste

Earthbound Farm|Sept. 11, 2015 2:20 pm EST

4 (1 ratings)

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Do you only associate coconut with the summertime? Think again! Combining coconut with pumpkin makes for a sweet fall flavor you’ll crave all autumn long. This recipe also uses lemongrass, which adds a subtle lemon flavor without the bitter citrus. You can even add spice to the soup by chopping a fresh jalapeño pepper for added spice. Spicy foods are great for your health and have shown to increase life span.

Servings

1

Ingredients

1 can coconut milk
1 can pumpkin purée
2 stalks lemongrass, finely chopped
1/4 cup fresh ginger, peeled and chopped
2 tablespoon fresh lime juice
2 teaspoon sweet chili sauce
1 teaspoon fresh jalapeño or serrano chile, chopped
kosher salt, to taste

Directions

Remove two tablespoons of the coconut cream on the top of the can of milk and set aside for garnish.
Place the remaining coconut milk in a large saucepan and add the pumpkin purée, lemongrass and ginger. Bring the soup to a simmer over medium-low heat, stirring occasionally.
Stir in the lime juice, sweet chili sauce and the jalapeño. Simmer, covered, for 5 minutes. Remove the pan from the heat and pass the soup through a fine-mesh sieve set over a clean bowl; discard the solids.
Return the soup to the saucepan and reheat gently. Season with salt to taste. If the soup is too thick, thin with a bit of water. Serve hot, garnishing each portion with a drizzle of the reserved coconut cream.