Pumpkin Coconut Soup

My friend gave me a pumpkin last week and it seemed to be screaming, “PREPARE ME!  PREPARE ME!”  everytime I walked into the kitchen.  So Sunday, I cleared my afternoon to relax and prepare my pumpkin.  Getting it ready for show, was actually quite simple.  I cut it in half, cleaned out the insides, rubbed some olive oil on the open sides and then put them face down in a baking dish. I poured in about 1/2  cup of water and baked that puppy for about 60 minutes at 350.

Once the flesh was nice and soft, I removed it from the oven and let it cool before scooping the insides into a food processor and pureeing it.  I made pumpkin butter with half (recipe to come) and the other half I used for a delicious pumpkin soup.

I tried searching for recipes online but everything called for a million and one ingredients that I didn’t have and did not want to go buy (I had already nearly been eaten alive in Costco earlier–“NO,NO!  I’m not a sample!”…the thought of going back out into the world was just too much).  So, I played around with some ingredients I had on hand, made a quick salad and baked up some bread (dough was waiting in the fridge) and called it a wrap!

Ingredients:

1-1 1/2 cups pumpkin puree (baked or from a can)

1/2 cup light coconut milk

1/2-1 cup vegetable broth

3 dashes ginger powder

3 dashes nutmeg

3 dashes cinnamon

salt and pepper to taste

cayenne pepper to garnish

Directions:

  • Put everything in a pot and bring to a boil.  Reduce heat and let simmer for 20 minutes or however long you want!
  • Enjoy!

Happy Eating!  What are you’re favorite fall soups?

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