Sorry guys, I’m a day late with this post…it’s been a little busy!
It’s definitely fall up here in the big smoke; the weather went from 25°-30° C (77°-86° F) to 5°-10° C (41°-50° F). That’s chilly. Mind you, it would help if I started wearing socks in my shoes, I just can’t bear that claustrophobic feeling my tootsies get all confined in socks/shoes/boots. How about you, do you dread confining your dogs in socks and shoes?
This soup came about because I bought a couple of smallish pie pumpkins for social media; I actually carved a client’s logo into one of the pumpkins! It turned out really well and I had an entire pie pumpkin left over. Then I got two more social media clients (bittersweet, story to come) who sells Caribbean food and sauces so I was dying to try their organic coconut milk! I checked my dear friend Lorraine’s blog for an easy pumpkin roasting technique and a delicious starter was born for thanksgiving dinner. This soup would be lovely with butternut squash if pumpkins aren’t in season. I suggest smallish portions (125 mL or 1/2 c) because it’s quite rich.
Coconut Pumpkin Soup
Makes about 875 mL (3.5 cups) depending on how thick you wish to have it.
Ingredients:
- 1 small pumpkin, oven roasted
- 1/2 onion, oven roasted
- 2 cloves garlic, oven roasted
- 2 tbsp coconut oil
- 2 cups vegetable stock
- 3/4 c coconut milk
- 1/2 banana
- 1/2 tsp curry powder
- 1/4 tsp ginger
- Pinch of nutmeg
Directions:
- Pre heat oven to 350° F (177° C). Prepare pumpkin as Lorraine does in this post. Lightly coat onions and garlic with the coconut oil. Roast until soft.
- When Pumpkin is cooked through, onions and garlic are soft, add pumpkin flesh, onions and garlic to a blender contain with the vegetable stock, coconut milk, banana, curry powder, ginger and a pinch of nutmeg. Pulse blender until completely smooth. Set aside.
- Minutes prior to serving, re heat soup and pulse in blender once more to ‘lighten’. Serve immediately.
Notes:
- Sadly cottage season is over and we’ve closed it down.
- The banana is an interesting undertone, omit if you don’t care for bananas.
- To have a lighter soup, don’t use full fat coconut milk or reduce the amount and replace the difference with skim milk.
- A seared scallop would be a wonderful garnish in this decadent soup.