I’m finally on vacation! Yahoo! While I’m out, I have some lovely posts planned for you including this twist on a traditional pumpkin soup. I love the sort of Thai spin on it. The Hubs was expecting this to be sweet, but was pleasantly surprised by it’s spiciness! This could easily be made vegetarian by using vegetable stock instead of chicken.
Coconut-Pumpkin Soup recipe from Better Homes and Gardens
- 2 medium carrots, chopped
- 1 medium green sweet pepper, seeded and chopped
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 1 15-ounce can pumpkin
- 1 14-ounce can unsweetened light coconut milk
- 1 14-ounce can reduced-sodium chicken broth
- 2 tablespoons packed brown sugar
- 1 medium fresh jalapeno chile pepper, seeded and finely chopped
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 2 tablespoons snipped fresh cilantro or parsley
In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.
Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.
Sorry these photos are so lame. This was literally the last thing I made before I left, and we didn’t have any crusty bread, or cute mini pumpkins laying around I could have used to joosh up the pics a bit. Can’t win ’em all! Have a wonderful weekend everyone!