Pumpkin Soup with Thai Red Curry Paste and Lemongrass

• total time: 45 minutes

Ingredients

3 tablespoons canola oil

1 small white onion, chopped

2 cloves garlic, minced

1 tablespoon freshly grated ginger

1 stalk of lemongrass, bruised

3 tablespoons Thai red curry paste

One 15-ounce can pure pumpkin puree

2 cups low-sodium vegetable broth

Kosher salt

One 14-ounce can unsweetened coconut milk

2 tablespoons lime juice

Fresh cilantro, for garnish (optional)

Thinly sliced Fresno chile, for garnish (optional)

Directions

In a large pot, heat the oil over moderate heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, lemongrass, and curry paste and cook for 3 minutes. Add the pumpkin puree and broth, stirring to incorporate, then season with salt and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Stir in the coconut milk and lime juice and let cool for 10 minutes.

Transfer the soup to a blender (or use an immersion blender in the pot) and puree until smooth. If needed, add additional water or broth to reach the desired consistency. Return the mixture to the saucepan. Serve warm and garnish with fresh cilantro and thinly sliced Fresno chiles.

Nutrition

• Calories: 141 kcal
• Total Fat: 9 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 287 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 2 g