This soup is super easy, made mainly from pantry staples, and a perfect light, gluten free, dairy free, vegan soup to have on hand in the fridge or freezer!

Ingredients:

• 2 tbsps. coconut oil
• 2 x 398ml canned pumpkin purée
• One small white onion, peeled and chopped
• Two cloves garlic, peeled and minced
• 1 tbsp. fresh ginger, grated
• 1 tbsp. lemongrass stir-fry paste
• 1 to 3 tbsps. red curry paste, to taste
• Zest and juice of one lime
• 1 tbsp. brown sugar
• Salt to taste
• 1 tbsp. tamari
• 1 tsp. better than vegetable bouillon, dissolved in 1 cup water
• Cilantro, optional

Method:

• In a medium pot over medium heat melt the coconut oil, add the onion and cook 2 to 3 minutes until translucent, seasoning with salt.
• Add garlic, ginger, and lemongrass paste, and continue to cook, stirring, for one minute, or until fragrant.
• Add red curry paste and cook an additional 30 seconds, stirring.
• Whisk in pumpkin Puree, followed by coconut milk, vegetable bouillon dissolved into hot water, Sugar, lime zest and juice, tamari, and taste for seasoning.
• Allow to come to a simmer, reduce heat to medium low, and cook for 15 minutes stirring often.
• Remove from heat add in desired amount of chopped cilantro, blend with blender, food processor, or immersion blender.
• Taste again for seasoning. Garnish with more cilantro, if desired.
• Serve hot, enjoy!

Recipe by Chef Dany Duguay