In the spirit of yesterday's blog entry for the Top 10 Fall Foods You Must Try, I thought I would share a recipe for pumpkin soup! Enjoy!
Creamy Pumpkin Soup
· 1 medium-sized pumpkin (about 4-5 cups of pumpkin puree)
· 1 onion, chopped
· 2 cloves garlic, minced
· 4 cups vegetable broth
· 1 cup coconut milk
· 2 tablespoons olive oil
· 1 teaspoon ground cumin
· 1/2 teaspoon ground nutmeg
· Salt and pepper to taste
· Pumpkin seeds (for garnish, optional)
· Fresh parsley or chives (for garnish, optional)
1. Prepare the Pumpkin:
a. Preheat your oven to 375°F (190°C).
b. Cut the pumpkin in half and remove the seeds.
c. Place the pumpkin halves on a baking sheet, cut side down.
d. Bake for about 45-60 minutes or until the pumpkin is tender.
e. Scoop out the flesh and puree it in a blender or food processor until smooth.
2. Cooking the Soup:
a. In a large pot, heat olive oil over medium heat.
b. Add chopped onions and minced garlic. Sauté until the onions are translucent.
3. Add the Pumpkin:
a. Pour in the pumpkin puree and stir well.
4. Season the Soup:
a. Add ground cumin, ground nutmeg, salt, and pepper. Mix to combine.
b. Add Liquid Ingredients:
c. Pour in the vegetable broth and coconut milk. Stir until the soup is well combined.
a. Allow the soup to simmer for about 15-20 minutes, stirring occasionally.
6. Blend (Optional):
a. If you prefer a smoother consistency, you can use an immersion blender to blend the soup until it's creamy. Alternatively, transfer the soup to a blender in batches.
7. Adjust Seasoning:
a. Taste the soup and adjust the seasoning if needed.
a. Ladle the soup into bowls.
9. Garnish with pumpkin seeds, fresh parsley, or chives if desired.
Enjoy your warm and creamy pumpkin soup! It's perfect for autumn and adds a delightful touch to your fall-themed meals.