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Prep 20min
Total60min
Servings8
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Ingredients
1
small pumpkin
5
dried New Mexico chilies
3
cans coconut milk
3
cloves garlic
1
medium onion
2
inches ginger
2
teaspoons cumin
2
teaspoons coriander
1/4
cup rice vinegar
1
cup bread crumbs
15
leaves basil
Butter
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Steps
1
Chop off the top of your pumpkin and scoop out the insides. Coat in some butter salt and pepper, and toss the pumpkin into the oven at 350°F until it is tender.
2
Meanwhile, rinse the seeds, lightly toss in oil, and bake until lightly browned.
3
While you are at it, put your breadcrumbs on a baking sheet and brown them up as well.
4
Dice up the onion, garlic, and ginger. Remove the stems and seeds from the chiles.
5
Saute the onion in butter for about 5 minutes. Add the garlic and ginger and cook 1 minute. Add the chiles, then add the 3 cans of coconut milk. Simmer lightly, stirring occasionally for about 30 minutes until the chiles are tender.
6
When the pumpkin is tender, remove it from the oven, get rid of the skin and stem, and place the flesh into the soup.
7
Blend the soup up either with a stick blender or in a normal blender. Add the vinegar and season with salt and/or soy sauce.
8
Finally, make the topping. place the toasted pumpkin seeds and breadcrumbs into a food processor with the basil. Pulse until you have a nice crunchy consistency. Top the soup and serve.
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No nutrition information available for this recipe
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