Thai Pumpkin Coconut Soup

Quick, fresh soup

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  tablespoon coconut oil
• 1  garlic clove, finely chopped
• 1  cup white mushrooms or 1  cup  baby bella mushroom, sliced
• 1  teaspoon  shredded lemongrass
• 1  inch  fresh gingerroot, finely chopped
• 1  tablespoon scallion, chopped
• 1  tablespoon fresh cilantro, chopped
• 2  tablespoons Thai fish sauce
• 2  tablespoons lemon juice or 2  tablespoons lime juice
• 1  teaspoon  natural cane sugar
• 1⁄2 teaspoon ground turmeric
• 1⁄4 teaspoon hot chili powder
• 1⁄2 cup  coconut milk solids or 1⁄2 cup coconut, manna
• 4  cups  stock, of your choice
• 1⁄4 cup  dry shredded unsweetened coconut (garnish)
• 1  lb pumpkin, squash (fresh or frozen) or 1  lb sweet potato, peeled and cut into 0 . 75-inch cubes (fresh or frozen)
• 1⁄4 teaspoon hot chili powder

Directions

1. Put lemongrass, fish sauce, lemon juice, and spices into food processor. Blend into paste.
2. In the bottom of a soup pot, heat up the oil. Add the garlic. Sautee until lightly golden. Add the mushrooms and sautee.
3. Add stock to pot. When it is warm, add coconut milk solids.
4. Add seasoning paste to the pot and stir.
5. Add pumpkin cubes. Simmer lightly until tender.
6. Add cilantro and scallions. Add sugar, salt and pepper to taste. Simmer up to 5 minutes.
7. Toast shredded coconut in a dry skillet until light brown.
8. Serve in bowls with shredded coconut garnish.