Thai-Flavored Pumpkin Soup

• 1 Tbs. vegetable oil
• 1 medium onion, diced (1 1/2 cups)
• 4 cups peeled, diced pumpkin
• 3 Tbs. instant hot-and-sour paste or tom yum paste, such as Cock Brand
• 8 cilantro stems, tied into a bundle, plus 6 cilantro sprigs, for garnish
• 5 fresh or frozen kaffir lime leaves
• 13 cup low-fat coconut milk

1. Heat oil in large saucepan over medium heat.
2. Add onion, and saute 5 to 7 minutes, or until translucent.
3. Stir in pumpkin, hot-and-sour paste, cilantro stems, and kaffir lime leaves.
4. Add 3 cups water.
5. Cover, and bring to a boil.
6. Reduce heat to medium-low, and simmer 20 minutes, or until pumpkin is soft.
7. Remove cilantro stems and kaffir lime leaves; puree soup until smooth.
8. Stir in coconut milk.
9. Serve garnished with cilantro sprigs.

vegetable oil, onion, pumpkin, paste, cilantro, lime, lowfat coconut milk

Taken from www.vegetariantimes.com/recipe/thai-flavored-pumpkin-soup/ (may not work)