Spicy Thai Pumpkin Soup
10 ingredients
Ingredients
- 2 T. coconut oil
- 2 cloves garlic, minced
- 1/2 onion, chopped
- 2 small fresh red chili peppers, chopped
- 2 c. chicken stock
- 1 can coconut milk
- 2 c. cooked and mashed pumpkin (or 4 cups raw, peeled and diced)
- 1 bunch fresh basil leaves, snipped into tiny pieces
- Dried red pepper flakes, optional
- Salt to taste
Directions
- Saute garlic, onion, chilies in oil until fragrant. Stir in chicken stock, coconut milk, pumpkin, basil and pepper flakes. Bring to a boil. If using raw pumpkin, cook until the pumpkin is soft.
- Blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer.