The last of the fall pumpkin
Comfort food with a twist – Coconut Pumpkin Soup
I promise this is the last pumpkin meal this season. Pumpkin Bundt Cake, Pumpkin Gnocchi and now Coconut Pumpkin Soup. I think Mr. EIEO is starting to turn orange! I had to share this one, it’s easy and really delicious. I used leftover pureé from a pumpkin I had roasted, but canned pure pumpkin works just as well.
| Coconut Pumpkin Soup |
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Serves: 4
Ingredients
- 1 cup pumpkin pureé
- 1 can (400 ml) light coconut milk
- 3 cups vegetable or chicken stock
- 1 small onion, minced
- 2 tsp butter
- 1/4 tsp dried thyme
- 1/4 tsp dried nutmeg
- salt and pepper to taste
Instructions
- Saute onion in butter until translucent, about 7 minutes. Add all remaining ingredients and bring to boil. Reduce to simmer for 5-10 minutes. Serve with drizzle of thinned sour cream or Greek yogurt.
Awesome Recipe
I love soup… Here is another one you might like.
http://www.wascene.com/food-drink/healthy-butternut-pumpkin-soup/
Thanks for sharing,
Jen