Thai Pumpkin Soup

From the kitchen of Dr Chelsea Eilts

In Classical Chinese medicine, golden-orange is the color of the digestive meridians. Autumn time foods such as butternut squash and pumpkin are considered to be nourishing and supportive of digestive health. As an added bonus, these squashes are loaded with vitamin A which supports immunity.

Thai Pumpkin Soup

Ingredients:

1/2 Tbsp coconut oil
1 onion, chopped
2 cloves garlic, minced
1 Tbsp ginger root, minced
1/2 tsp black peppercorn, cracked
1 stalk lemongrass; trimmed, smashed and cut lengthwise
1/2 Tbsp cumin, ground
3 cups broth, vegetable or chicken
4 cups pumpkin or butternut squash, peeled and cubed
1/2 cup coconut milk
1/2 tsp Thai red curry paste
Zest and juice of 1/2 lime

Instructions:

Heat oil in medium skillet over medium heat. Sauté onions and garlic until soft, ~ 3 minutes. Add spices and stir additional 1 minute. Stir in 1 cup broth and then transfer to crockpot.
Add remaining broth and squash/ pumpkin to crockpot. Cook either 6 hours on low or 3 hours on high.
Thoroughly mix coconut milk and curry paste. Add to crockpot with lime zest and lime juice. Stir to combine and allow to cook additional 20 minutes.
Discard lemongrass and enjoy.