Pumpkin and Coconut Soup

From Cooking with Campfire: Recipes from the Heartland

• Ready In: 27 mins
• Serves: 4-6
• Yields: 1 pot of soup

Ingredients

• 3  tablespoons  peanut oil
• 4  fresh thyme sprigs
• 2  garlic cloves, coarsely chopped
• 1  red chile, seede and coarsely chopped
• 1  teaspoon cumin seed
• 1 (14 ounce) can solid pack pumpkin
• 1  tablespoon dark brown sugar
• 1 1⁄2 cups  vegetable stock
• 1 (14 ounce) can coconut milk
• 1 -2  tablespoon lemon juice or 1 -2  tablespoon lime juice
•  salt and pepper
•  coarsely chopped cilantro (to garnish)

Directions

1. Heat the oil in a saucepan.
2. Strip the thyme leaves from the sprigs and add to the oil with the garlic, chili and cumin seeds.
3. Saute gently for 2 minutes.
4. Add the pumpkin, sugar, stock and coconut milk and bring to a boil.
5. Reduce the heat, cover and simmer gently for 10 minutes.
6. Add the lemon or lime juice, season to taste with salt and pepper, then serve scattered with the chopped cilantro.