Pumpkin and Coconut Soup

Name: Pumpkin and Coconut Soup
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1 pot of soup, 4-6 serving(s)
Ingredients: 3 tablespoons peanut oil; 4 fresh thyme sprigs; 2 garlic cloves, coarsely chopped; 1 red chile, seede and coarsely chopped; 1 teaspoon cumin seed; 1 (14 ounce) can solid pack pumpkin; 1 tablespoon dark brown sugar; 1 1/2 cups vegetable stock; 1 (14 ounce) can coconut milk; 1 -2 tablespoon lemon juice or 1 -2 tablespoon lime juice; salt and pepper; coarsely chopped cilantro (to garnish)

Submitted by Recipe Junkie

"From Cooking with Campfire: Recipes from the Heartland"

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Ready In:: 27mins
Ingredients:: 12
Yields:: 1 pot of soup
Serves:: 4-6

ingredients

3 tablespoons peanut oil
4 fresh thyme sprigs
2 garlic cloves, coarsely chopped
1 red chile, seede and coarsely chopped
1 teaspoon cumin seed
1 (14 ounce) can solid pack pumpkin
1 tablespoon dark brown sugar
1 ¹⁄₂ cups vegetable stock
1 (14 ounce) can coconut milk
1 -2 tablespoon lemon juice or 1 -2 tablespoon lime juice
salt and pepper
coarsely chopped cilantro (to garnish)

directions

Heat the oil in a saucepan.
Strip the thyme leaves from the sprigs and add to the oil with the garlic, chili and cumin seeds.
Saute gently for 2 minutes.
Add the pumpkin, sugar, stock and coconut milk and bring to a boil.
Reduce the heat, cover and simmer gently for 10 minutes.
Add the lemon or lime juice, season to taste with salt and pepper, then serve scattered with the chopped cilantro.