Spicy Thai Coconut Pumpkin Soup.

  • 1 medium
    carrot
  • 473 ml
    chicken or vegetable broth
  • ½ small bunch
    cilantro
  • ½ (398 ml) can
    coconut milk
  • 1 clove
    garlic
  • 1 (2 ½ cm) piece
    ginger root
  • ½
    lime
  • ½ (398 ml) can
    pure pumpkin purée
  • 1
    shallot
  • 1 medium
    yellow onion
  •  
    black pepper
  •  
    butter, unsalted
  •  
    cayenne pepper
  •  
    honey
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Heat a large pot over medium heat.
  • 2
    Meanwhile, peel and small dice onion. Trim off and discard the root ends of the garlic and press or mince.
    1 medium yellow onion
    1 clove garlic
  • 3
    Once the pot is hot, add coconut oil and swirl to coat the bottom. Add the onion and garlic to the pot.
    1 tbsp virgin coconut oil
  • 4
    Wash and peel the carrot, then trim off the ends. Using a box grater, coarsely grate the carrot and add to pot.
    1 medium carrot
  • 5
    Wash the cilantro and shave the cilantro leaves off the stems. Chop the stems into small pieces and add to the pot. Mince the leaves and set half aside for garnish, add the rest to the pot.
    ½ small bunch cilantro
  • 6
    Season mixture with salt and pepper. Cook until all vegetables have softened, 3-4 minutes.
    2.465 ml salt
    1.2325 ml black pepper
  • 7
    Reduce heat to low. Wash, peel and mince or grate the ginger. Add to the pot.
    1 (2 ½ cm) piece ginger root
  • 8
    Add pumpkin, honey and cayenne pepper, stirring to combine.
    ½ (398 ml) can pure pumpkin purée
    1 tbsp honey
    ¼ tsp cayenne pepper
  • 9
    Shake can of coconut milk vigorously before opening. Add half the can to the soup and reserve a few tablespoons for garnish.
    ½ (398 ml) can coconut milk
  • 10
    Add broth and bring to a boil. Reduce heat and simmer stirring occasionally, 8-10 minutes.
    473 ml chicken or vegetable broth
  • 11
    Meanwhile, melt butter and oil over medium heat in a small saucepan.
    1 tbsp butter, unsalted
    1 tbsp virgin coconut oil
  • 12
    Peel and thinly slice the shallot into rings. Add to pan breaking it up as you go.
    1 shallot
  • 13
    Turn heat up to medium-high. Cook until shallots are starting to darken around the edges, about 2 minutes. Reduce heat to low and continue to cook until golden brown and crispy, 2 to 3 minutes more. Watch carefully as they can burn easily.
  • 14
    Transfer shallots to a paper towel-lined plate and discard oil. Season with a pinch of salt.
    1 pinch salt
  • 15
    Using an immersion (hand) blender, puree the soup until smooth.
  • 16
    Wash and cut the lime into wedges.
    ½ lime
  • 17
    To serve, ladle soup into bowls. Top with a swirl of coconut milk, crispy shallots, cilantro leaves and a squeeze of lime. Enjoy!