1. Heat coconut oil in a large pot on medium setting. 2. Saute onions, ginger and garlic, and saute until onions are tender. 3. Add pumpkin then puree with a hand immersion blender until mixture is smooth. 4. Add chickpeas if using. 5. Add coconut milk, chicken stock, salt, soy sauce, lime juice, curry paste and brown sugar to saucepan. Bring to a simmer cooking for 15 minutes. Stir in 2 tablespoons of the cilantro, parsley and or scallions. 6. Ladle soup into serving bowls, and garnish with shredded coconut and remaining cilantro, parsley and or scallions. ---------------------------------------------------------------------------
Nutrition
Ingredients
