• Contests
  • Submit A Recipe
  • Food Experts
  • Tips & Tricks
  • Recipes

The Ingles Table

Family Food & Fun

  • Contests
  • Submit A Recipe
  • Food Experts
  • Tips & Tricks
  • Recipes

Spicy Coconut Pumpkin Soup

by Michael McMurtrey

Shopping List

  • 2 tbsp. tamari (or coconut aminos)
  • Roasted and salted pumpkin seeds, for garnish
  • 1 tsp black pepper, or to taste
  • 1/2 tsp salt, or to taste
  • 1 lime, juiced
  • 2 Thai red chilis, sliced (or sweet, for garnish)
  • 1 sweet (Vidalia) onion, chopped
  • 2 garlic cloves, grated
  • 1 tbsp. ginger root, grated
  • 1 bunch cilantro, destemmed
  • 2 green onions, sliced, for garnish
  • 1 tsp. turmeric
  • 1 tbsp. tomato paste
  • 1 tbsp. of Thai red chili paste
  • 2 14 oz. can coconut milk
  • 1 tbsp. coconut oil
  • 2 15 oz. cans pumpkin (not pumpkin pie)
  • 1 cup vegetable stock (no-chicken broth)

Instructions

  • In a pot, sauté onion in olive oil until soft. Add tomato paste, red chili paste, pumpkin, ginger, garlic, 1 can coconut milk, and broth.
  • Combine until thoroughly heated through.
  • Blend with an immersion blender until smooth. (or blend in batches in a blender)
  • Season to taste with salt and pepper.
  • Using second can of coconut milk, swirl 1 tbsp. into each serving of soup.
  • Top with green onion, cilantro, and pumpkin seeds!
Print Recipe

On Tour

web series

Family Traditions

web series

Ingles Table Magazine

Ingles Table Magazine Cover

Ingles Table Magazine

Ingles Table Magazine Cover

Stay Connected

Facebook Twitter YouTube
Sign up for Ingles Advantage eMail news

© 2021 Ingles Markets Inc. All rights reserved.

/* ----------------------------------------- */ /* Content Template: Recipe (Single) - start */ /* ----------------------------------------- */ /* ----------------------------------------- */ /* Content Template: Recipe (Single) - end */ /* ----------------------------------------- */