Pumpkin Thai soup

Check out the original recipe here

6 cups vegetable stock
4 stalks fresh lemongrass, cut into 1-inch pieces
4 kaffir lime leaves OR 1 teaspoon lime zest
1 small purple onion, minced
2 tablespoons minced garlic
1 1-inch piece of ginger or galangal grated
1 teaspoon dried red chili flakes or fresh Thai chilis to taste
3-4 cups pumpkin, peeled and cut into small, bite-size chunks
1/2 teaspoon turmeric
1 teaspoon ground cumin
2-3 tablespoons soy sauce, or to taste
1 tablespoon brown sugar (optional)
2 tablespoons fresh lime juice
1/2 can thick coconut milk or coconut cream
fresh Thai basil or cilantro for garnish

serves 2-3

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Place stock in a large pot over high heat. Add lemon grass, lime leaves, onion, garlic, ginger, and chilis, and bring to a boil.

Reduce heat slightly and add pumpkin. Cook at a gentle boil for 6-7 minutes.

After about 6 minutes, add turmeric, ground cumin, soy sauce, brown sugar (if using), and lime juice. Stir gently.

Once the pumpkin is soft enough to eat, reduce heat to low and let simmer. Add coconut milk.

Taste soup and check for seasoning. Add more soy sauce or salt to taste. Add more lime juice if soup tastes too salty or sweet. If soup tastes too sour, add a little more sugar. Add more dried chili flakes or fresh chilis for a spicier soup! If soup tastes too spicy, add more coconut milk.

Serve with fresh cilantro or Thai basil. This soup also pairs well with a bowl of brown rice!