This rich, full-bodied pumpkin soup is inspired by traditional Thai flavors and infused with fall  aromatics, rich in flavor and smooth in texture. For added heat, use an additional garlic clove and a dash of red pepper flake.

Ingredients:

• 2 tsp Coconut Oil
• 2 tsp Red Maca Powder
• 1 diced Yellow Onion
• 3 minced Garlic Cloves
• 2 cups Pumpkin
• 2 cups Vegetable Broth
• 2 cups Coconut Milk
• 1 Bay Leaf
• ¼ tsp Thyme
• 2 tbsp Red Curry Paste
• ½ tsp Nutmeg
• Pink Himalayan Salt & Pepper
• 4 tbsp chopped Cilantro
• 4 tbsp Pumpkin Seeds

Cooked Version:

• Combine Coconut Oil, garlic, onions and pumpkin together over a low simmer
• Add vegetable stock, coconut milk, bay leaf, thyme and curry. Cook for 10 – 15 min
• Remove bay leaf and combine with blender/processor 
• After pureed, return to heat and add nutmeg, Pink Himalayan Salt, pepper until well combined
• Top with Pumpkin Seeds and cilantro

Raw Version:

• Combine Coconut Oil, coconut milk, garlic, onion, bay leaf and spices together in large bowl, allow to infuse overnight in refrigerator.
• Remove bay leaf and combine pumpkin into chilled coconut milk and use an immersion blender or mixer to blend until creamy.
• Gently fold in red curry paste until completely combined.
• Top with cilantro, Pumpkin Seeds and a dash of nutmeg.