THAI CARROT PUMPKIN COCONUT SOUP
Steps:
- In a 4 quart saucepan, bring chicken broth, carrot, onion, gingeroot, jalepeno and pumpkin to a boil. Cover and simmer for 40 - 50 minutes until carrots are very tender. Remove from heat and stir in coconut milk and chili paste. With an hand held or regular blender, blend soup to a smooth velvety texture and return to pan. Add cilantro and lime juice, bring back to a simmer, check for salt and serve.
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