Thai Pumpkin Soup

Thai pumpkin soup

I love using my #vitamix for meals! Thai seasonings are so rich and enticing, they totally bring this soup to the next level. It's so healthy and satisfying. It has an elegant feel and yet comes together with a pantry item, #cannedpumpkinsoup

Ingredients

• 1 tbsp oil

• 1/2 of an onion, small diced

• 2 cloves of garlic, minced

• 1 stalk celery, diced

• 2 carrots, diced

• 1 tsp ginger powder

• 1 tsp lemon grass (optional)

• 1-2 tsp Thai seasoning (optional)

• 1 tsp cardamom

• tt salt and pepper

• 1 tbsp ketchup

• 2 tbsp Thai sweet chili sauce

• 2- 15 oz canned plain pumpkin

• 3 cups chicken stock

• 1- 15 oz can coconut milk

• lime juice, squeezed

• tt salt and pepper

• cilantro

• dry roasted peanuts

Instructions

Read Susie's Tips and Tricks below

1. In a saute pan, add oil and heat to medium, then add onion, garlic, celery, and carrot. Let cook to soften a bit. If it seems to be browning too rapidly, lower the heat. Sprinkle with ginger powder, lemon grass, Thai seasoning, and cardamom. Don't forget salt and pepper! Check that the vegetables are softened/cooked to your liking. Add chicken stock and simmer.

2. Stir in ketchup, chili sauce, and pumpkin. Let cook a bit, then add coconut milk.

3. Place in high speed blender. Use caution, it gets very hot. Use Puree setting to create a very smooth silk #pumpkinsoup.

4. Once the soup is smooth, be sure to taste, adding necessary salt and pepper. You may also want to add Thai seasoning if you have it. Squeeze some lime juice in and serve with a fresh cilantro or basil.

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Susie's Tips and Tricks

Pumpkin needs seasoning; it's plain, be sure to taste as you go. No one wants bland soup! Make the flavours sing.

If you prefer a chunkier soup, set aside some of the vegetables until after stock has been added and soup pulverized; then add.

Want some extra nutrition? Add some diced sweet potato with the vegetables.

I did a swirl of Greek yogurt on mine; skip if desired.

#vitamixsoup