Thai Pumpkin Soup - Mindful by Sodexo Recipes

Ingredients

• 1/2 cup jasmine rice, raw
• 1 cup water
• 2 Tablespoons canola oil
• 1/2 cup finely chopped onion
• 1 Tablespoon minced garlic cloves
• 1 Tablespoon peeled and grated fresh ginger
• 1 stalk lemongrass, bruised
• 3 Tablespoons Thai red curry paste
• 1 can (15 ounces) pumpkin puree
• 3 cups chicken bone broth
• 1 1/2 Tablespoons maple syrup
• 1/4 teaspoon kosher salt
• 1 cup unsweetened coconut milk
• 2 Tablespoons lime juice
• Chopped fresh cilantro, optional
• Sliced fresh Thai peppers, optional
• 1. Place water and rice in a pot. Bring to a boil.
• 2. Cover. Reduce heat to low, and simmer for 15 minutes or until all water is absorbed and rice is tender.
• 3. Remove from heat. Allow to stand for 5 minutes. Fluff with fork before serving.
• 1. Heat oil in a stock pot over medium heat. Add onion. Saute for 3 to 5 minutes or until tender.
• 2. Add garlic, ginger, lemongrass and curry paste. Cook for 3 to 5 minutes.
• 3. Add pumpkin puree, bone broth and maple syrup. Stir to combine. Bring to a boil. Reduce heat to low, and simmer for 20 to 25 minutes. Remove from heat.
• 4. Stir in salt, coconut milk and lime juice until well-blended. Allow to cool slightly.
• 6. Place 1/4 cup warm jasmine rice in center of soup bowl. Pour 1 cup soup over rice.
• 7. Garnish with chopped cilantro and sliced Thai peppers, if desired. Enjoy!