Warning: Another pumpkin thing lies ahead.
Just when you thought you were safe, I submit to you this recipe for Creamy Pumpkin Soup.
But first, a reality check.
The winter holidays begin in like, 30 days.
This is deeply frightening to me – didn’t we just have them? Do they really need to happen every single year?
I bring this up now because it’s never too early to plan a loose idea of the delicious stuff you want to cook and bake for the season fast approaching.
What cookie dough do you want to freeze ahead so it’s ready when you need it? What menu themes might be fun and different for your small and large gatherings?
Just think! You can start stressing out right now instead of later, and beat the rush 🙂
I believe you’ll like this recipe, which could also be called Creamy Coconut Pumpkin Soup, since the silkiness comes from coconut milk.
I’d also like to say that one downside of being a food blogger is just when you think you have a great idea to present to your wonderful and valued readers, look online and someone else has already done it.
I hate it when that happens.
While there are hundreds of recipes out there for pumpkin soup, there are three main reasons I really love this one.
It’s full of warm flavors!
It’s perfect on a chilly day eaten straight from a coffee mug!
You can get creative with your garnish too. I’ve seen a version with sliced jalapeno pepper (ouch) as well as candied pecans (nice, as long as it’s just a dusting) and even one with a kale pesto situation.
Just try it, and see.
It’s really versatile, and can be dressed up or down for casual or fancy parties.
- Makes about 8 cups
- 1 Tablespoon olive oil
- 1 cup of chopped yellow onion (1 medium sized onion)
- 1 cup of chopped carrots (2 medium carrots)
- 2 cloves of fresh garlic, minced
- 2 cans (14-ounce)of vegetable broth - divided
- 2 cans (15-ounce) unsweetened solid pack pumpkin (I use Libby's)
- 1 can (14-ounce) coconut milk (not cream)
- 1 pinch (1/4 tsp) of red pepper flakes
- 1 Tablespoon sugar
- 1 1/4 teaspoons salt
- To Garnish: Drizzle of creme friche, sour cream or plain yogurt ( I used yogurt) and chopped fresh flat leaf (Italian) parsley
- PREPARE THE SOUP
- Heat the oi in a large soup pot (dutch oven) on medium high heat. Add the onion and carrot and cook until the mixture begins to soften, about 6 minutes. Stir frequently as you don't want the mixture to brown much.
- Stir in the minced garlic and continue cooking and stirring for a minute. Then add one can of the vegetable broth and continue cooking until vegetables are tender, about 10 minutes. Remove from heat and cool for about 10 minutes.
- Place the mixture in a blender and puree until completely smooth.
- Return mixture to dutch oven and add pumpkin, coconut milk, remaining vegetable broth and pepper flakes, sugar and salt, and stir with a whisk until smooth and combined. Simmer for about 10 minutes to heat the mixture through, then place in bowls and garnish as desired.
SOURCE: Studio Delicious.