Thai Curry Pumpkin Soup

• Gluten free

• Produce

  • 1 Fennel, small bulb
  • 2 cloves Garlic
  • 1 2-inch piece Ginger, fresh
  • 2 sprigs Lemon verbena or lemon basil, fresh
  • 1/2 Lime, juice from
  • 2 cups Pumpkin puree, pure
  • 1 Red chili flakes

• Canned Goods

  • 5 cups Chicken stock
  • 1 15 oz. can Coconut milk, light
  • 2 tbsp Thai red curry paste

• Oils & Vinegars

  • 1 tbsp Sesame oil, toasted

• Dairy

  • 1 tbsp Olive oil or butter

• Beer, Wine & Liquor

  • 1/4 cup Rice wine or dry white wine

Found on eatingininstead.com

Description

Ingredients

• 1 15 oz. can light coconut milk
• 2 tablespoons Thai red curry paste
• 2 cups pure pumpkin puree
• 1 tablespoon olive oil or butter
• 1 tablespoon toasted sesame oil
• 1 small fennel bulb, chopped
• 2-inch piece of fresh ginger, peeled and minced
• 2 cloves garlic, minced
• ¼ cup rice wine or dry white wine
• 5 cups chicken stock
• 2 sprigs fresh lemon verbena or lemon basil
• red chili flakes (optional)
• juice from ½ a lime

Directions

• In a large bowl, whisk together coconut milk, curry paste, and pumpkin puree, then set aside.
• In a large heavy bottom pot or Dutch oven, heat oils over medium heat.
• Add the fennel and sauté for 4-5 minutes until soft and translucent.
• Add the ginger and garlic, sauté for another minute.
• Add the wine and deglaze the bottom of the pot.
• After the wine reduces to about half, stir in the pumpkin and coconut milk mixture, chicken stock, and fresh herbs.
• Simmer for 15-20 minutes and serve in individual bowls with a sprinkle of chili flakes and a squeeze of fresh lime.