Ingredients
Units
Scale
- 1 can (15 oz) Canned Pumpkin Puree - not pumpkin pie filling
- 1 Medium Yellow Onion, or Sweet Yellow Onion, diced
- 2 Tbsp Olive Oil - or ghee
- 2 tsp Ginger Root
- 1 Red Thai pepper, minced - optional
- 1 - 1 1/2 tsp Lemongrass Paste - optional
- 3 cloves Garlic, minced
- 2 Tbsp Curry Powder
- Salt and Ground Black Pepper, to taste
- 1/2 tsp Onion Powder
- 1 tsp Dried Basil
- 3 Tbsp Sun Dried Tomatoes, minced
- 1 cup Full Fat Coconut Milk
- 3-4 cups Chicken Broth - or vegetable broth to make it vegetarian or vegan friendly - adjust to desired thickness
- Fresh Cilantro, minced for ganish.
Instructions
- Heat your Dutch oven over medium high heat. When heated, add in olive oil or ghee. Saute onions until they become translucent. Add in sun dried tomatoes (or tomato paste), garlic, ginger, red pepper, lemongrass (optional) curry powder, onion powder, dried basil, and stir to combine. Allow the flavors to bloom for about 1 minute, or until they are very fragrant.
- Add in pumpkin puree and stir to combine. Bring to a simmer. Slowly stir in chicken broth. Adjust salt and pepper as needed.
- Allow to simmer for 15-20 min to allow flavors to meld. Adjust salt and pepper to taste, if needed.
- Use an immersion blender, or ladle soup into a blender, and blend until smooth.
- Stir in coconut milk at the end.
- Serve with toasted and garlic buttered naan bread, Top with chopped cilantro, and a drizzle of coconut milk.