Ingredients
1tbspcoconut oil
1mediumwhite onion,diced
2tspkosher salt
4cloves garlic,minced
1fresh ginger
1jalapeño,seeded and minced
2tspSriracha
2cansunsweetened pumpkin puree
2½cupsvegetable stock
1canfull-fat coconut milk
1lime,juiced
⅓cuppepitas,toasted
1cancoconut cream
1lime,zested
1cupfresh cilantro leaves,packed, plus more for garnish
Preparation
In a large pot, melt the coconut oil over medium heat. Add the onion and 1 teaspoon of salt.
Cook for 10 to 15 minutes, until the onions are translucent and softened.
Add the garlic, ginger, and jalapeño. Sauté for 3 to 5 minutes, until fragrant and softened.
Add the Sriracha, pumpkin purée, and vegetable stock and stir to combine. Cover the pot, reduce the heat to low, and simmer the soup for 15 to 20 minutes, until all of the vegetables are completely broken down.
While the soup simmers, make the cilantro coconut cream by adding the chilled coconut cream to a liquid measuring cup or tall, narrow container, along with the lime zest and cilantro.
Using an immersion blender, blend until the cilantro is completely broken down and the coconut cream turns pale green in color. Chill the cilantro cream in the refrigerator until ready to serve.
Remove the soup from heat and stir in the coconut milk. Using an immersion blender, blend the soup until completely smooth. Season with the remaining teaspoon of salt. Stir in the lime juice. Season to taste with more salt, if needed.
Ladle the soup into bowls and top each serving with 1 tablespoon of cilantro cream and toasted pepitas.
Enjoy!
