THAI PUMPKIN COCONUT SOUP ENJOY DAN:

                THAI PUMPKIN COCONUT SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

1 tablespoon coconut oil

2 garlic cloves, minced

2 stalks of lemongrass, smashed

1 onion, chopped

6 crimini mushrooms, sliced

1 tablespoon fresh cilantro, chopped

1 tablespoon red curry paste

2 tablespoons EACH fish sauce, and lemon juice

1 teaspoon pure maple syrup

1/2-teaspoon EACH turmeric, chili powder and smoked paprika

1/2-can coconut milk

4 cup vegetables broth

1/4-cup dry toasted shredded coconut (garnish)

1 pumpkin, squash, peeled and diced

DIRECTIONS:

1.   Put lemongrass, fish sauce and spices into a food blender.

2.   Blend into a paste.

3.   In a soup pot heat oil over medium-high heat and when sizzling.

4.   Add curry paste, onion, mushrooms and sauté for 4 minutes.

5.   add garlic and sauté 1 minute.

6.   Add broth, coconut milk, seasoning paste and pumpkin cubes.

7.   Reduce heat cover and simmer for 20-30 minutes.

8.   Add cilantro, syrup, salt and pepper to taste.

9.   Simmer for 8 minutes.

10.                Serve in bowls with toasted coconut

ENJOY DAN:                                   SING SONGS AND PLANT PUMPKIN SEEDS!!

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