Spicy Thai Coconut Pumpkin Soup

Directions

1. Warm a large pot over medium heat and melt a small amount of coconut oil to coat the bottom.
2. Add minced onion and garlic to the pot and cook until the onion begins to soften and turn translucent.
3. Stir in the grated carrot, then mix in the cilantro stems. Season with salt and pepper and cook a few minutes until the vegetables soften.
4. Lower the heat and add finely minced ginger, keeping the pot at a gentle simmer.
5. Stir in the pumpkin purée, honey and cayenne, blending everything together.
6. Shake the coconut milk well, then stir in half the can and reserve the rest for garnish.
7. Pour in the broth, bring to a boil, then reduce heat and simmer 8–10 minutes, stirring occasionally.
8. Meanwhile, in a small saucepan, melt butter with virgin coconut oil and thinly slice the shallots; fry until edges brown and crisp, then drain on paper towels and salt lightly.
9. Use an immersion blender to puree the soup until smooth, then cut lime into wedges for serving.
10. Ladle the soup into bowls, swirl in a little coconut milk, scatter crispy shallots and cilantro leaves, and finish with a squeeze of lime.