Directions

Thai Coconut Soup 

1. In a 6 quart pot, heat olive oil and red curry paste for 2 minutes over medium heat (to release curry aroma).
2. Add sliced onion and apples.  Sauté for 7 - 10 minutes until onion is soft.
3. Add salt, pepper, garlic and ginger. Continue to cook over medium heat for an additional 3 - 5 minutes stirring occasionally.
4. Remove from heat and transfer in batches to a blender. Don’t fill blender more than half way. Cover blender with lid and hold lid with a tea towel (contents are extremely hot- may need to vent lid). Pulse the blender to start and then puree until smooth, repeat with remaining onion mixture.
5. Transfer puree back to pot, return to medium heat and slowly add pureed pumpkin and vegetable stock.
6. Bring to a boil over medium-low heat, stirring occasionally.
7. Reduce heat to low and add coconut milk (reserving 3 tablespoons coconut milk for garnish).
8. Continue to stir until fully incorporated.
9. Finish with optional lime juice. Stir just until combined.

Garnish 

1. Divide soup into 4 - 6 serving bowls. 
2. Drizzle with reserved coconut milk.
3. Garnish with roasted pumpkin seeds, cilantro and sliced red chili peppers. 
   
4. Serve immediately.

Yields 4 - 6 portions