Coconut Ginger Pumpkin Soup

2 tablespoons oil 1 cup minced onions 2 teaspoons finely chopped fresh ginger* 1/2-2.1 oz packet Coconut Ginger Soup Base, 1 inner envelope 1 scant tablespoon Fish Sauce 1-13.5 oz can Coconut Milk 1-15 oz can packed pumpkin 1-15 oz can chicken or turkey broth 2 tablespoons firmly packed dark brown sugar Garnish: chopped chives
*A food processor makes quick work of chopping peeled ginger. If you don’t have a food processor, use a blender with a bit of water. Freeze any extra chopped ginger for the next recipe.
Food processor or blender
  1. Heat oil in a large soup pot over a medium high temperature.
  2. Add onions, and ginger to pot. Stirring, cook until onions begin to turn brown. Add Coconut Ginger Soup Base and Fish Sauce. Cook until base is dissolved and fragrant.
  3. Add Coconut Milk, pumpkin, broth and sugar. Stirring, bring to a boil. Reduce heat to a simmer and cook about 10 minutes, stirring occasionally. Ladle soup into a tureen or individual bowls, and sprinkle with chives.

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