submitted by gina hansen
Serves: 3
Ingredients:
| ½ teaspoon Sao Noi Original Chili Oil | 1 teaspoon green onions, finely chopped |
| 1 tablespoon rice bran oil or similar high heat oil | 1 cup broth (meat or vegetable) or water |
| 2 cups cubed pumpkin (or other squash), fresh or frozen | 1 14-ounce can light coconut milk |
| 1 medium sweet people, cubed | Pinch of salt |
| 1 yellow onions, chopped |
Directions:
- In a medium saucepan, add broth or water and warm for 5-7 minutes on medium-high heat.
- In a medium soup pot, sauté onions in a light coating of butter until softened. Add sweet potato and pumpkin, stirring occasionally for at least 15 minutes or until soft and cooked thoroughly.
- Add coconut milk, and salt to taste, and simmer on low-medium heat for 10 minutes, stirring occasionally. Pour in the warm broth and stir until even.
- Ladle into soup bowls and garnish with chopped onions. Serve with warm break, toast, or crackers.