Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Thai Style Pumpkin Soup




Source of Recipe


Patty Pearlman


List of Ingredients




1 tablespoon peanut oil
1 tablespoon vegan margarine
1 clove garlic, minced
4 shallots, minced
2 small fresh red chili peppers, chopped
1 tablespoon chopped lemon grass
2 cups vegetable stock
4 cups peeled and diced pumpkin
1 1/2 cups unsweetened coconut milk


Recipe



In a medium saucepan, heat the peanut oil and margarine
over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until aromatic but not browned. Add the vegetable stock, coconut milk and pumpkin and bring to a boil. Cook until the pumpkin is tender. In a blender, blend the soup in batches to a smooth consistency. You could sprinkle fresh basil over this for a garnish.