Thai Pumpkin Soup

This Thai pumpkin soup is smooth and tasty, and it's great for a cold night in. It's a comforting and filling dish that's gluten-free, dairy-free, paleo, and Whole30-friendly. It's made with coconut milk and Thai spices.

Ingredients:

• 1 small pumpkin, peeled and cubed
• 1 can 14 oz coconut milk
• 2 cups chicken or vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 tablespoon coconut oil
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce optional for Whole30
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

Put coconut oil in a big pot and heat it over medium-low heat

Put in the minced garlic, chopped onion, and grated ginger

Saut until the food smells good

Add the red curry paste and cook for one more minute

Put pumpkin cubes in the pot and pour in the coconut milk and broth

Bring to a low boil

Put the lid on and cook for 20 minutes, or until the pumpkin is soft

Blend the soup until it's smooth with an immersion blender

If you want to use fish sauce, lime juice, salt, and pepper are good things to add

Make the seasonings taste better

Serve hot with fresh cilantro on top