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
5.0 from 1 reviews
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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
  1. 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.

 

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One Response to "The last of the fall pumpkin"

  1. Jenny says:

    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

    Reply

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