INGREDIENTS:
2 cups chopped pumpkin
1/2 can coconut milk
1 vegetable bouillon cube or 2 cups vegetable broth
2 Tsp grated Ginger
1 small onion sliced
1/2 Tsp olive oil
Spices:
1 Tsp Coriander pd
1/2 Tsp Cumin pd
1/2 Tsp Turmeric pd
(or just use red curry paste instead of above spices)
Red chilly sauce and salt to taste
Optional to add at the end:
Half lime, pumpkin seeds
Chopped cilantro
Baby spinach
1 cup cubed and toasted Tofu
DIRECTIONS:
Saute onion and ginger with a tsp of olive oil.
Add pumpkin and water and cook pumpkin for 10-15 mins until soft.
Blend together along with spices and coconut milk
Add 2 cups water or veggie broth (more or less) to dilute soup as needed and bring to a boil.
Garnish with lime juice and cilantro & pumpkin seeds.
You may add tofu and baby spinach if you like.
Serve hot.
CREDITS/NOTES:
This is adapted from an online recipe which used red curry paste for spice. The original recipe also blended in 1 Tbsp roasted peanuts or peanut/almond butter. It did not seem to make much difference to taste, so I left it out..