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. We’re starting to turn orange around here! 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.
- 1 cup pumpkin pureé
- 1 can (400 ml) light coconut milk
- 3 cups vegetable or chicken stock
- 1 small onion, minced
- 2 tsp butter
- ¼ tsp dried thyme
- ¼ tsp dried nutmeg
- salt and pepper to taste
- 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.