Pumpkin Soup Thai-Style – Vermont Organic Farm | Cedar Circle Farm & Education Center

Ingredients

• 1 small pie pumpkin
• 1/2 bulb celeriac
• 2 Tbsp butter (or use coconut oil to make vegan)
• 1 to 2 Tbsp Thai red curry paste (mae ploy)
• 2 tsp coriander seeds freshly ground
• 2 tsp green cardamom pods smashed
• 2 leeks finely sliced
• 2 celery ribs finely sliced
• 14-oz can full-fat coconut milk
• 4 cups stock (vegetable or chicken) preferably homemade
• 2 lemongrass stalks chopped
• 1 kaffir lime leaf or 1 lime zested & juiced
• 2 Tbsp fish sauce (nam pla) omit if making vegetarian
• 1 Thai red chili (prik chi fa) fresh or dried
• cilantro as garnish