1 medium potato
1 piece of ginger
1 green chili
2 garlic gloves
40 g butter
6 cups vegetable broth
2 tsp fresh lemon juice
1 cup coconut milk
The evenings are getting colder here in California and it is a great season for soups. I made this delicious soup for us tonight for our thanksgiving dinner at our friend’s house.
Peel the pumpkin, cut it in two halves, remove the seeds and cut it in small cubes. Peel and cut the potato, garlic, shallots and ginger. Remove the seeds from the chili and cut it into small pieces.
Place the butter into a big pot and heat it up. Place the pumpkin, potatoes, chili, garlic, shallots and ginger into the pot and braise lightly. Add the vegetable broth, a dash of salt and cayenne pepper and cook on medium heat for about 15 minutes.
You can use a hand mixer or if you have the Vitamix, you can let the soup cool down and blend in there. Add the coconut milk and enjoy!
If you have a sautéed turkey breast ready, you can add it into the soup, it is a great anytime or post workout soup.