Here is the recipe for a yummy pumpkin soup I made using fresh pumpkin from the sugar pumpkins (small ones) that are one of the best parts of fall!  This is my adaptation of a recipe I found online and was terrific!  Given that my family is made up of: meat eaters, vegetarians & vegans we get very creative around here…. see what i served it with below.  Enjoy!

Coconut Curry Pumpkin Soup

1/4 cup coconut oil  (if you don’t like coconut, you can just make it curry pumpkin soup and use butter in place of coconut oil and regular milk)

1 cup chopped onions

1 clove garlic, minced

2 cups vege broth

1 tsp curry powder (or 1/4 tsp curry powder, 1/4 tsp garam marsala- which is what I used

1/2 tsp salt

1/4 tsp coriander

1/4 tsp crushed red pepper flakes

1/4 tsp cardemon

1/4 tsp cinnamon

1 can (15 oz) 100% pure pumpkin- (I used 2 cups of fresh pureed pumpkin)

1 cup light coconut milk

Heat the coconut oil in a deep pot over medium-high heat.  Stir in the onions and garlic, cook until the onions are translucent – about 5 minutes.  Mix in the vege broth, curry powder, salt, coriander, red pepper flakes, cardemon & cinnamon.  Cook and stir until the mixture comes to a gentle boil, about 10minutes.  Cover and boil for 15-20 minutes more, stirring occasionally.  Whisk in the pumpkin and coconut mile, and cook another 5 minutes.

Put the soup in a blender, filling only half way – working in batches if necessary; process until smooth.  Return to pot and reheat briefly over medium heat before serving.

I topped mine with a sprinkle of cinnamon, a some toasted coconut flakes and a few pumpkin seeds.

Toasted coconut flakes:  put flakes on a baking pan and toast at 400 in oven, for 3-5 minutes watching the whole time!!

To round out the meal, I served it with:

Spring mix salad, with toasted walnuts,  granny smith apple chunks, and goat cheese.

Rosemary roasted veges: Brussels spouts, yukon potatoes, carrots, leeks, turnips, red peppers (toss with olive oil, salt & pepper and fresh rosemary, either microwave the potatoes and carrots for 10 minutes or 20minutes in oven before adding the rest of the veges – and then bake all at 350 for 30 min)

I had some crusty bread and a cheese board, of cheddar, Havarti and gouda along with some honey crisp apples for those who wanted more than the soup and eat cheese. These flavors played off the soup really well.

This was a huge hit for all types of eaters!


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