Spicy Thai Pumpkin Coconut Soup (Paleo, Gluten-free, Vegan)

Name: Spicy Thai Pumpkin Coconut Soup (Paleo, Gluten-free, Vegan)
Total time: 35 min
Ingredients: 1 brown onion (diced); 1 stalk lemongrass (cut in thirds); 1 long red chilli (diced and deseeded); 2 tablespoons diced fresh coriander (cilantro stalks/roots); 2 cm fresh galangal piece (or 1 teaspoon powder, optional); 2 cm turmeric root piece (or 1 teaspoon of turmeric powder); 4 kaffir lime leaves (optional); 2 teaspoons coconut oil; 4 cups pumpkin (peeled and cubed, sweet kind like Kent/Japanese is best); 2 garlic cloves (diced); 2 tablespoons fish sauce (use coconut aminos or Tamari as an alternative); 1 litre vegetable stock; Peel from half of fresh lime; 1/2 cup coconut cream (100 ml / 3.5 fl oz. plus extra to serve (see notes above)); 2 tablespoons lime juice; Coriander/cilantro leaves to serve

www.cookedandloved.com

This creamy Thai pumpkin soup is a total winner. Made with lushious coconut, it's thick and delicious while being healthy and dairy-free.

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Ingredients

1 brown onion (diced)
1 stalk lemongrass (cut in thirds)
1 long red chilli (diced and deseeded)
2 tablespoons diced fresh coriander (cilantro stalks/roots)
2 cm fresh galangal piece (or 1 teaspoon powder, optional)
2 cm turmeric root piece (or 1 teaspoon of turmeric powder)
4 kaffir lime leaves (optional)
2 teaspoons coconut oil
4 cups pumpkin (peeled and cubed, sweet kind like Kent/Japanese is best)
2 garlic cloves (diced)
2 tablespoons fish sauce (use coconut aminos or Tamari as an alternative)
1 litre vegetable stock
Peel from half of fresh lime
1/2 cup coconut cream (100 ml / 3.5 fl oz. plus extra to serve (see notes above))
2 tablespoons lime juice
Coriander/cilantro leaves to serve