Red Curry Pumpkin Soup

Yum curry and pumpkin! What could be better?

3 cups roasted and pureed pie pumpkin (4 to 4 1/2 pounds pumpkin before roasting)
2 tablespoons coconut oil
2 medium shallots, chopped
1 inch piece ginger, minced
2 cloves garlic, minced
1/2 bunch cilantro (about 1/4 cup chopped)
2 tablespoons Thai red curry paste
1 lemongrass stalk, cut in half and smashed with the back of the knife
1, 14 oz. can coconut milk
3 cups vegetable stock
A few kaffir lime leaves (optional)
1 tablespoon honey
2 tablespoons lime juice
salt and pepper to taste

View the full recipe at With Vinegar & Honey →