Spicy Coconut and Pumpkin Soup

Fall CSA Week 6

Spicy Coconut and Pumpkin Soup

  • 1 TBSP olive oil
  • 1 medium onion
  • 2 cloves garlic, minced
  • 1 TSP fresh ginger
  • 1 TSP ground cumin
  • 3 cups chicken broth
  • 2 cups pumpkin puree
  • 1 can light coconut milk
  • salt and pepper to taste
  1. Quarter and roast the sugar pumpkin at 400 degrees for about 30 minutes. Puree the flesh. You will need 2 cups for this recipe and the rest you can put in a container in the fridge for another recipe.
  2. Dice the onion and grate ginger. Add them to a pot with olive oil and cook over medium heat for about 5 minutes.
  3. Add the cumin to the pot and cook for 1-2 minutes.
  4. Add the pumpkin puree, coconut milk and chicken broth. Stir until everything is combined and cook for 5-10 minutes. Add salt and pepper to taste.
  5. If you want your soup extra smooth with no chunks of onion, blend it with an immersion blender.
  6. Optional: garnish with cilantro.

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