There’s no better way to keep your immune system strong than indulging in this spicy soup. Pumpkin is rich in antioxidants and Vitamin A; Coconut helps maintain healthy cholesterol levels, is good for the heart, and assists in proper digestion; Served over a cup of cooked quinoa, this gluten and dairy free *vegan dish offers complete protein.
Ever wondered how to chop an onion and not break down sobbing? Well, here’s the trick – after you cut the ends off and remove the outermost layer, slice it in half on the vertical and rinse it in cold water. Then go about your chop without a teardrop!
I learned another method from the cook I worked with in Italy. She said that if your eyes start to water, hold a piece of bread in your mouth. I’m not sure about the science of this one but it has worked, however not in cases where the tears have been streaming for very long. Do what works for you and if you have your own secret, please do reveal!
Another trick I learned from a friend which changed my world was how to peel ginger using a spoon. Before learning this, I always cut the skin off the ginger which resulted in losing a lot of usable root in the process. Using a spoon, apply just enough pressure to the surface to penetrate the skin and peel it as if it were a sweet potato. So easy!
There is a lot of spice in this recipe, between the serrano peppers, ginger, and the red curry paste, but I promise you it’s not too much – just enough to ignite your inner fire and keep you healthy and warm during the wet or cold months.
Spicy Coconut Pumpkin Soup
Prep time: 15 minutes
Ready in: 50 minutes
2 tablespoons coconut oil
1 small yellow onion (about ½ cup chopped)
2 serrano peppers (about ½ cup sliced)
¼ cup chopped fresh ginger
3 medium cloves chopped garlic
1 tablespoon salt
2 (15 ounce) cans of pumpkin puree (or make your own)
1 (14 ounce) can of coconut cream or milk
2 cups chicken or *vegetable broth (vegan option)
1 tablespoon Thai Kitchen red curry paste
¾ cup chopped cilantro
In a heavy large pot, melt the coconut oil then add the onion, peppers, and ginger and sauté over medium-high heat.
After 5 minutes, add the garlic and salt and stir frequently for another 5 minutes until the garlic is fragrant. Turn to medium heat and mix in the coconut cream until it’s smooth.
Add the red curry paste and stir until it dissolves, turning the contents a pink color.
Next, mix in the pumpkin and broth. Cover and simmer on low for 15 minutes.
In the meantime, you can make the quinoa and listen to this fun little ditty…
When time’s up, remove from heat and add all ingredients to a food processor or blender, or use a hand blender to liquefy all the ingredients, blending in ½ cup of the cilantro.
Let cool and thicken for 10-15 minutes. Season with salt to taste.
Divide among bowls, adding cooked quinoa if desired, garnish with remaining cilantro and a generous squeeze of lime, and serve.
Your thoughts are welcomed in the comments section below.