This soup is my attempt at masking the sweetness of the pumpkin so that my husband (who wouldn't touch a pumpkin soup with a barge pole) would finally change his mind. Guess what...he DID!! That's how delicious this soup is. A must try for all and a great Asian twist to a traditional American ingredient. T'is the season for sweet n' spicy with this delicious steaming pumpkin soup.
- In a large skillet, heat oil and fry onions until golden brown. Add ginger and garlic and saute for a minute until well roasted.
- Add tomato, chili, pumpkin pieces, broth and coconut milk and mix well. Cover and allow the mix to come to a boil and cook for 5 minutes or until pumpkin has softened.
- Place the mixture into a blender and add the lemon juice, salt and pepper. Blend on high until a smooth consistency is reached.
- Serve hot with a garnish of chopped peanuts or a sprig of mint for a nut-free soup.