Thai Vegan Pumpkin Soup

SERVES: 4

TOTAL PREP TIME: 35 MINUTES

*All ingredients currently available at the Cooperstown Farmers' Market.

Ingredients

2 pounds sugar pumpkin, skin and seeds removed, chopped*2 tablespoon olive oil1 white onion sliced*2 garlic cloves minced*½ inch fresh ginger minced1 tablespoon vegan Thai red curry paste (store bought or homemade)1 cup coconut milk2 cups vegetable stock use low sodium stock Salt & pepper to taste. Juice of half lime optional.

Instructions

Heat olive oil in large sauce pan. Add sliced onions, cook until translucent. Add ginger and garlic sauté cook for a minute. Add red Thai paste stirring constantly cook further 1 minute. Add chunks of pumpkin. Cook for 2 to 3 minutes. Pour stock bring it to boil, uncovered, then reduce heat and let it simmer cook rapidly for 15 minutes or until pumpkin is tender. Add salt and pepper to taste. Pour coconut milk, stir and cook for 2 minutes on low flame. Blend the soup using immersion blender until smooth. Stir in lime juice. Pour hot soup into serving bowls. Swirl in coconut milk, sprinkle coriander leaves and fresh red chilies. Serve immediately with crusty bread to dunk in.

Recipe by Sylvia Fontaine. 

Find more recipes to make with ingredients you can get at the Farmers' Market.