Coconut Curried Pumpkin Soup
This recipe is a delicious savory use of pumpkin flesh. I have it set up to use pre-roasted pumpkin flesh. But you can also peel and cube your pumpkin and throw it in raw. It just might need a little longer cooking time.
- 2 cups onions, chopped
- cooking oil
- 1-2 garlic cloves, minced
- 1-2 TBLS peeled fresh ginger root, minced
- 2 tsp ground cumin
- 1 tsp ground corriander
- 1/8 tsp ground cardamom
- 1/4 tsp ground mustard seed
- salt and pepper to taste
- red chili flakes or cayenne to taste
- 4 cups pre-roasted pumpkin flesh
- 4 cups chicken broth
- 1 can coconut milk (14 oz)
- fresh herb for garnishing (cilantro or basil would work well), optional
Heat oil in large pot. Saute onions until translucent, stirring, about 5 minutes. Add garlic and ginger and stir for 1 min. Add spices and stir for 30 seconds. Add pumpkin and broth. Simmer until very tender, about 20-30 minutes. Add coconut milk and salt to taste. Puree. Serve hot. Thin if need be with additional water.
