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1 onion, chopped 1 Tbsp. coconut oil (substitute butter or olive oil if you prefer) 3-4 c. chicken or vegetable stock (if using fresh pumpkin or squash puree, then use 1-2 c. of stock to keep the soup thicker) 1 c. coconut milk (full fat canned is best) 2 15-oz. cans pumpkin puree (not pumpkin pie mix) or 4 c. fresh puree 1 1/2 tsp. salt 2 tsp. mild curry 1/2 tsp. ground ginger 1/4 tsp. ground cumin pinch nutmeg generous amount of freshly ground pepper pinch of cayenne pepper (or more if you like things spicy)... optional, but recommended In a stock pot or dutch oven, heat the oil and butter over medium heat. Add onion and saute until soft and beginning to brown, about 5-6 minutes. Add the chicken or vegetable stock, coconut milk, pumpkin/squash, and spices and bring to a simmer. Simmer for 5-10 minutes. Transfer soup to a blender in batches, and blend until smooth (or use an immersion blender if you have one). Blending makes it a nice consistency. Return to pot and bring the temperature back up to hot. Optional toppings: plain yogurt, Parmesan cheese, pumpkin seeds Best served with a good crusty bread (gluten free if you like) and a side salad! This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |