Thai Pumpkin Soup.
There was a time a few months a go that I heard there might be a shortage of canned pumpkin. Wait. A shortage of canned pumpkin? Seemed ridiculous. So I only bought 10 cans. Now I’m approaching the “Simplify” month(s) when I long to strip my pantry down to only the most essential ingredients. Some people cleanse, I purge the pantry. I have a few more cans of pumpkin to incorporate into dishes.
I’ve been longing for a Vitamix for some thyme now. For my birthday in May I got to choose between it and a new ‘real’ camera. It was a difficult decision…but you know me. I love food photography. I chose the camera. I made the right decision, my camera has become my side-kick. Yet, there was still this lingering love for a Vitamix. B hadn’t quite bought into my infatuation. So I let it go.
Flash forward to Christmas 2013. There is a reason “I Believe!” Apparently Santa does know when you’ve been good. He brought me the coveted Vitamix!! I have since vowed to use it regularly and never take it for granted. The first thing I made on Christmas morning was Orange Vanilla Vinaigrette. Homemade dressings are an area I struggle with. I’m all over it now. Whoop whoop! I’m going to LOVE my new Vitamix.
We had an abundance of cherry tomatoes screaming to be used. I turned to the ‘T’ section of the index of my new Vitamix cookbook and instead found Thai Pumpkin Soup. How did you know that I had cans of pumpkin stored in the pantry for safe keeping?!!
Sautéed onion, garlic, ginger, tomato paste, pumpkin puree, broth and coconut milk. Once hot into the blender it goes. Add in Serrano peppers and lemon juice, season with salt & pepper.
Pour into your soup bowls and sprinkle with scallions and fresh cilantro. Super easy soup. Did I mention that this soup has less than 200 calories per serving?! I can not wait to explore the recipe options that are now possible with my new blender/food processor.
- 1 Tbl. olive oil
- 1 cup diced onion
- 1 Tbl. tomato paste
- 1 Tbl. garlic, minced
- 2 Tbl. fresh ginger, minced
- 1 13.5-ounce can coconut milk
- 1 15-ounce can 100% pure pumpkin
- 3 cups chicken or vegetable broth
- 1 Tbl. lemon juice
- 1 Serrano pepper, chopped
- pinch cayenne pepper
- salt & pepper to taste
- scallions & fresh cilantro for garnish
- Saute onion in olive oil until tender. Add in tomato paste, garlic, ginger, coconut milk, pumpkin, and broth. Combine until heated through. Season with salt & pepper.
- Place mixture into Vitamix or blender and add lemon juice, chilies, cayenne, and salt & pepper. Blend until smooth, 1-2 minutes.
- Pour into soup bowls and garnish with fresh cilantro and scallion.
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