Creamy Coconut Curry Soup

Serve this rich and creamy Coconut Curry Soup with warm pumpernickel bread dipped with whipped honey butter for a truly wonderful and quick evening meal.

Yield: 6 cups 
Prep Time: About 35 minutes 
Shelf Life: At least 5 days under refrigeration

• 1 oz Acala Farms Curry Spice Cottonseed Oil
• 4 oz diced yellow onion
• 1/2 oz finely chopped garlic (substitute 1/2 tsp Acala Farms Fresh Roasted Garlic Cottonseed Oil if desired)
• 24 oz fresh or canned pumpkin puree
• 16 oz vegetable or chicken stock
• 1 oz grated fresh ginger
• 1 oz lemongrass paste
• 1/2 oz firmly packed light brown sugar
• 1/4 tsp ground allspice
• 12 oz canned coconut milk
• 1 1/2 oz finely chopped fresh chives

1. In a large pot, heat the Acala Farms Curry Spice Cottonseed Oil over medium-high and sauté the onion and garlic until the onion is wilted and light brown, about 8 minutes.
2. Stir in the pumpkin, stock, ginger, lemongrass paste, brown sugar, and allspice. Cover and bring to a boil, then reduce heat and simmer for 20 minutes.
3. Transfer the soup to a blender and puree until completely smooth.
4. Return to the pot, stir in coconut milk, chives, salt, and pepper, and simmer.
5. Ladle into bowls and serve with a dollop of heavy cream and a generous spoonful Acala Farms Curry Spice Cottonseed Oil drizzled over the soup.

Image: Clean Cuisine