Spiced Coconut Pumpkin Soup
A delicious vegan pumpkin soup alternative to the classic. Using palaʻai (pumpkin) with coconut cream & spices, this easy-to-make soup is great on a rainy day!
5 cups palaʻai (peeled, cored, defrosted, and steamed)
2 cups water
2 cups coconut cream
1 lime, juiced
1 Tbsp canola
½ a yellow onion, chopped
1 Tbsp ginger minced
2 cloves garlic, minced
1 tsp coriander ground
10 sprigs cilantro chopped
4 leaves basil chopped
1 scallion, sliced thin
In a large pot cook the onion in oil with a pinch of salt and pepper over medium heat for 5 to 10 minutes, until soft.
Add the garlic, ginger and coriander, cook one more minute.
Add the squash and 2 cups water and bring to a boil.
Reduce to a simmer, add coconut cream and cook on medium-low 10 minutes.
Pour the soup into a blender, add the lime juice and blend on high until smooth. **Place a towel over the top of the blender lid and secure with your hand with blending to ensure that hot liquid does not escape.
Pour the soup into serving bowls and garnish with herbs and scallion.