Which vegetable (or fruit depending on who you ask) says autumn more than the beloved pumpkin? It’s so versatile, you can turn it into a bread, pie, cookies, muffins, and in this case soup. It has a mild sweetness, velvety texture, and a slight coconut finish. Delicious as a meal served with the quick dinner rolls. I make the soup using fresh sugar pumpkin which is small and sweet.
Pumpkin Soup with Coconut Milk ( serves 8-10)
- 1 onion cut into slices
- 1 1/4 lbs fresh pumpkin
- 2 cans coconut milk (reduced fat or full fat)
- 2 cups chicken broth
- 1 cup coriander leaves or 2 Tbsp ground coriander
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp pepper
- Small pinch dried chile pepper flakes (optional)
Wash, cut and remove seeds from the pumpkin. Carefully cut the skin off and cube the flesh.In a dutch oven, dry heat the onion (place onions in the hot but dry pot) and cook about 2 mins until fragrant.
In a dutch oven, dry heat the onion (place onions in the hot but dry pot) and cook about 2 mins until fragrant. Add to the onions, coconut milk, chicken broth, cubed pumpkin, coriander, and bay leaf. Bring to a boil and add salt, pepper, and red pepper flakes. Turn heat down to low and simmer approx 30 mins or until pumpkin is soft. Remove the bay leaf. Now, to get that smooth velvety texture you can either use an immersion blender in the pot and cream the soup, or you can pour soup into a blender and VERY CAREFULLY puree. Return pureed soup to heat and simmer for 5-10 mins longer. Taste and adjust seasoning. The soup tastes best 2-3 days after it’s been made. Enjoy!
