<< BackPumpkin & Coconut Soup
Serves 4
3 T peanut oil
4 sprigs fresh thyme
2 garlic cloves, coarsely chopped
1 red chili, seeded and coursely chopped
1 t. cumin seeds
2 c pumpkin puree
1 T brown sugar
1 1/2 c vegetable stock
14 oz can coconut milk
1-2 T lemon or lime juice
salt & pepper to taste
Coursely chopped cilantro to garnish
Steps:
Heat the oil in a large sauce pan or dutch oven. Strip the thyme leaves from the sprigs & add to the oil with the garlic, chili & cumin seeds. Saute gently for two minutes.
Add the pumpkin, sugar, stock and cocunut milk. Bring to a boil. Recuce heat, cover and simmer for ten minutes.
Add the lemon or lime juice. Season to taste with salt and pepper then serve garnished with the chopped cilantro.