Creamy Pumpkin Soup

Posted Sun, 09/06/2009 - 16:48 by kandace
5
Your rating: None Average: 5 (1 vote)

This is a simple, satisfying soup. I made this recipe up on the fly when we harvested a pumpkin grown in the garden (I'd had something similar with squash in the past). It was absolutely delightful. I served this with warm bread and it was a satisfying light dinner.

Preparation Time: 
1 hour (with pumpkin cooking time)
Servings: 
2-3 servings
Ingredients: 

1 Medium Pumpkin
1 onion
1 can Coconut Milk
.5 teaspoon Nutmeg plus dash for garnish
salt and pepper to taste
Chives for garnish

Preparation: 

1. Preheat your oven to 350 F.
2. Cut the pumpkin(s) in half and lay flat side down on a baking sheet.
3. Skin and quarter your onion and place on sheet with pumpkin.
4. Bake for 45 minutes until pumpkin is soft (this step can be done up to 3 days ahead of time or right before eating).
5. Be sure to let the pumpkin cool a bit before handling.
6. Along with the onion, scrape the soft pulp from the skin and place into a food processor or blender.
7. Add coconut milk and blend.
8. Pour into stovetop pot and gently heat.
9. Add in nutmeg, salt, and pepper to taste.
10. Garnish with chives and nutmeg and serve.

Comments

This creamy and satisfying

by pdxlady - 09/06/2009 - 21:31

This creamy and satisfying soup has an incredible flavor. The coconut and nutmeg definitely complement the pumpkin. Once the pumpkin has baked in the oven, it only took about 10 minutes to finish making the soup. Perfect fall lunch or dinner!