Thai Pumpkin Soup

This is a lightly spicy comforting soup, and very easy to make.

2 tablespoons olive oil
1 cup chopped onion
1 tablespoon tomato paste
2 1/2 cups canned pumpkin puree
2 tablespoons chopped fresh ginger
1 garlic clove minced
3 cups chicken or vegetable stock
1 1/2 cups coconut milk
1 tablespoon chopped green chilies
1/2 teaspoon cumin
salt and pepper to taste
1 tablespoon lemon juice
Extra 1 or 2 cups chicken or vegetable stock to add later


In a large sauce pan, sauté onion in oil until onion is soft
add tomato paste, pumpkin, ginger, garlic, cumin, broth, coconut milk and combine until heated through

Add mixture to blender, add chilies and lemon juice, and blend until smooth (or blend in saucepan if you have a hand blender)

Add mixture back to saucepan and heat over medium heat. Add enough chicken or vegetable broth to get the soup consistency that you want. Continue heating until heated through.

Enjoy!