Cozy Pumpkin Coconut SoupPosted: October 11, 2012
It’s snowing here in Calgary! In a few days I will be moving to Vancouver and will be starting a new job. My life is in a transitional stage right now and something that helps me find comfort is a nice warm home-cooked soup. I wanted to share with you a comforting and delicious soup thats perfect for the fall season.
Pumpkin-Coconut Soup (adapted from this recipe)
1 small sugar pie pumpkin or squash (peeled and cut into 1″ chunks) about 3 cups
2 Tbsp olive oil
3 cups vegetable broth
1/2 tsp each of cinnamon, cumin, chili powder, nutmeg, thyme
1 cup of coconut milk (this is about 1/2 of a 400ml can)
sprinkling of salt and pepper to taste
1. Preheat the oven to 375F. Peel and chop the pumpkin into 1″ cubes. Hint: make sure your knife is sharp, I found it difficult…and dangerous to attempt this step with a dull knife.
2. Place chopped pumpkin on a baking sheet and drizzle with olive oil. Roast in the oven for about 40 minutes until the pumpkin is tender aka a fork easily pokes through.
3. In a large pot, combine roasted pumpkin, broth and spices. Simmer on medium-low heat for 5 minutes. Add the coconut milk and puree the soup using a hand blender. If you don’t have a hand blender you can also use a food processor (but it gets a little messy). You can also mash it as best you can if you have neither. Happy fall!
*Note: I adapted this recipe to have no onions, for simplicity sake and also because my mum has a sensitivity to onions. If you wanted to include onions you would saute one diced onion in a bit of olive oil with the spices before adding the pumpkin and broth-between step 2 and 3.