1. Place coconut oil and crushed onion into pan and lightly fry for 2 minutes.
  2. Turn the heat down low and add the garlic stir for about 1 minute.
  3. Add the lemongrass, the kaffir lime leaves, ginger, and sliced chili add the water and the pumpkin. Reduce heat slightly and gently boil for 2 minutes.
  4. While the soup is cooking, add the spices whilst stirring: turmeric, chili powder, ground coriander, ground cumin, Braggs aminos and lime juice.
  5. When pumpkin is soft enough to eat, reduce heat to low. Now stir in the coconut milk.
  6. Stir well, add salt to taste and adjust the spice level by adding more chili or more coconut milk if too hot.
  7. Just before serving, top with the fresh basil and coriander.

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