Thai Pumpkin Coconut Soup

• 1 tablespoon coconut oil
• 1 garlic clove, finely chopped
• 1 cup white mushrooms or 1 cup baby bella mushroom, sliced
• 1 teaspoon shredded lemongrass
• 1 inch fresh gingerroot, finely chopped
• 1 tablespoon scallion, chopped
• 1 tablespoon fresh cilantro, chopped
• 2 tablespoons Thai fish sauce
• 2 tablespoons lemon juice or 2 tablespoons lime juice
• 1 teaspoon natural cane sugar
• 12 teaspoon ground turmeric
• 14 teaspoon hot chili powder
• 12 cup coconut milk solids or 12 cup coconut, manna
• 4 cups stock, of your choice
• 14 cup dry shredded unsweetened coconut (garnish)
• 1 lb pumpkin, squash (fresh or frozen) or 1 lb sweet potato, peeled and cut into 0 . 75-inch cubes (fresh or frozen)
• 14 teaspoon hot chili powder

1. Put lemongrass, fish sauce, lemon juice, and spices into food processor.
2. Blend into paste.
3. In the bottom of a soup pot, heat up the oil.
4. Add the garlic.
5. Sautee until lightly golden.
6. Add the mushrooms and sautee.
7. Add stock to pot.
8. When it is warm, add coconut milk solids.
9. Add seasoning paste to the pot and stir.
10. Add pumpkin cubes.
11. Simmer lightly until tender.
12. Add cilantro and scallions.
13. Add sugar, salt and pepper to taste.
14. Simmer up to 5 minutes.
15. Toast shredded coconut in a dry skillet until light brown.
16. Serve in bowls with shredded coconut garnish.

coconut oil, garlic, white mushrooms, shredded lemongrass, gingerroot, scallion, fresh cilantro, fish sauce, lemon juice, natural cane sugar, ground turmeric, hot chili powder, coconut milk, stock, unsweetened coconut, pumpkin, hot chili powder

Taken from www.food.com/recipe/thai-pumpkin-coconut-soup-520822 (may not work)