Vegie Girl’s Thai Pumpkin Soup
– 6 cups vegetable stock (Miso Paste)
-1/3 to 1/2 can thick coconut milk
-4 Tbsp. minced fresh lemongrass
-3 lime leaves, left whole
-3 cups pumpkin or squash, peeled and cut into bite-size chunks
-2 cups sweet potato, peeled and cut into chunks
– 1-2 cups soft tofu, sliced into cubes (or substitute chickpeas)
-1 shallot, minced, OR 1/4 cup minced purple onion
-3 cloves garlic, crushed
-1 thumb-size piece galangal or ginger, grated or sliced thinly into matchsticks
-1-2 fresh red chilies, sliced
-1/2 tsp. turmeric
-1/2 tsp. regular chili powder
-3/4 tsp. ground coriander
-1 tsp. ground cumin
-3-4 Tbsp. soy sauce, to taste (use wheat-free for gluten-free diets)
-1 tsp. raw honey or agave nectar
-2 Tbsp. fresh-squeezed lime juice
-1/2 cup fresh basil + 1/2 cup fresh coriander for toppings
Place stock in a pot over high heat. If making your stock from cubes or powder be sure to make it strong-tasting – this will give you the best soup! Now add the lemongrass (include the leftover stalk pieces if using fresh lemongrass), plus the lime leaves, shallot, garlic, galangal or ginger, and chili. Bring to a boil.
Add the pumpkin and sweet potato. Reduce heat slightly and gently boil for 6-7 minutes.
While the soup is cooking, add the spices/flavorings, stirring with each addition: turmeric, chili powder, ground coriander, ground cumin, soy sauce, brown sugar, and lime juice.
When pumpkin and sweet potato are soft enough to eat, reduce heat to low. Now stir in the coconut milk (start with 1/3 can and increase to 1/2 can if you want it creamier or less spicy).
Stir well and taste-test the soup for salt and spice, adding more soy sauce or a little salt if not salty or flavorful enough (this will depend on the taste of your original stock). Add more lime juice if it happens to be too salty or sweet. If it’s too sour for your liking, add a little more sugar; also adjust the spice level by adding more chili or chili sauce. If too spicy, add more coconut milk.
Just before serving, add the spinach and gently stir it into the soup (the spinach will wilt instantly).
Portion out into bowls and top with the fresh basil and coriander.