Saturday, May 5

Pumpkin Soup

Pumpkin soup is a great treat any time of year. I like serving it for Spring brunches. It is an unexpected velvety treat to eat.

Serves 4-6
Full time: 20-25 minutes
You will need:

1 lg. can pumpkin (not pie)
1 15oz can coconut milk
1 small onion finely diced
1 1/2 cup milk
1 tbsp butter
1 tbsp ground ginger
1 tsp minced garlic
1 tsp thyme
1/2 tsp salt
1/2 tsp ground black pepper

Let us begin:

In a stock pot mix the ginger, garlic, thyme, salt, pepper, and onion. Add in butter and turn heat on to medium


Let the onions and garlic cook down until translucent, approx 5-8 minutes


Meanwhile in a large bowl mix the canned pumpkin with the coconut milk. It will take a few moments and to get it to mix, when it does it will look similar to mashed sweet potatoes

Before

After

Now add in half the milk and mix well

Before

After

Add this mixture into the pot and stir in remaining half of milk


Allow mixture to cook for 5-10 minutes but don't let it boil. Stir often

Serve immediately

If desired you can blend this in a blender, I don't but feel free too