Pumpkins have been filling the markets since the beginning of the fall season. And while most shoppers buy them to decorate their homes for the fall or to carve them up for Halloween, many overlook the versatility of them in recipes.
I absolutely love any kind of squash in my meals, especially in desserts like in this gluten-free pumpkin pie. In years past I had heard of sweet potato soups and pumpkin soups but had only tasted them once or twice. Never had I thought of actually making it myself until I visited Richmond, Tasmania in September and tasted a pumpkin coconut soup that I could absolutely not live without.
I decided I had to learn how to make it when I got home. I looked up several recipes on Pinterest that seemed easy enough that helped me come up with my own concoction. Just the other day I was experiencing nausea and one of the remedies that had come up on the internet was pumpkin soup. It was the perfect opportunity to make some!
Conveniently, I had some leftover pumpkin puree from making a pumpkin pie the other day so I was able to skip that step of baking and pureeing fresh pumpkin. If you would like to use fresh pumpkin instead of canned pumpkin puree, here’s a simple step-by-step guide on how to make it fresh.
The meal isn’t complete without some gluten-free toast. It’s the perfect combo and so appropriate for this fall weather!
- 2 1/2 cups pumpkin puree (canned or fresh)
- sliced green onions to taste
- 2 cloves of garlic
- 1 1/2 cup chicken broth
- 1 1/2 cup coconut milk
- 1/4 teaspoon turmeric
- salt and pepper to taste
- Set stove to medium heat. Add sliced onions, garlic and turmeric to sauce pan over heat. Stir until browned.
- Add in broth and let simmer over medium heat.
- Slowly add in pumpkin puree until mixed well. Lower heat and add in coconut milk.
- Let soup simmer and add salt and pepper to taste. Depending on taste preference you may add less or more coconut milk. Serve hot with toast. Enjoy!
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