Red Meat Allergy Friendly Thai Pumpkin Coconut Soup
Total time1 hr
Prep time20 min
Cook time40 min
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 1 stalk lemongrass, tough outer layers removed, bottom 4 inches bruised and cut into 2-inch pieces
- 2 lb sugar pumpkin or kabocha squash, peeled, seeded, and cut into 1-inch cubes
- 3 cups bone broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tbsp coconut aminos
- 2 tbsp fresh lime juice
- 1 tsp fine sea salt, plus more to taste
For serving
- 2 tbsp fresh cilantro leaves, roughly torn (optional)
- 1 tbsp coconut cream, for drizzling (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic, ginger, and turmeric and cook, stirring constantly, until fragrant, about 1 minute. Add the lemongrass pieces and stir to combine.
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