It’s beginning to look a lot like….Pre-Christmas?
|recipe courtesy of Amanda at Free Coconut Recipes|
Yep, it’s only October but the stores already have the decorations up. I get confused about what holiday comes next. That must be why I have pumpkin on the brain. And don’t wait until Thanksgiving to make this – any cold day will do!
One of the ladies at work makes her version of Pumpkin Curry Soup and brings it in her crockpot along with a loaf of fresh bread. Heavenly!
This recipe was submitted to Free Coconut Recipes by Amanda in Hot Springs, CA – thanks Amanda! She also took the lovely picture. I have shaky hands so I prefer to use other people’s pictures so you don’t get nauseated looking at them!
Pumpkin Curry Soup
makes 4 servings
recipe courtesy of www.freecoconutrecipes.com
2 tablespoons coconut oil
1 tablespoon curry powder
1 teaspoon powdered ginger
1 teaspoon ground cumin or cumin seeds
1/2 teaspoon red pepper flakes
4 finely minced garlic cloves
3 1/2 cups pumpkin puree
2 cups chicken broth
2 cups unsweetened coconut milk
Salt to taste
Minced cilantro for garnish and flavor
Heat the oil in a heavy soup pan, medium-low heat.
Add the curry, ginger, cumin and red pepper flakes.
Stir for a couple of minutes while the seasonings roast and become fragrant. Do not walk away - they can burn in a flash and you will have to start over. Add the garlic and stir for a moment. Do not let the garlic brown. The flavor will overpower this delicate soup if you do.
Pour the chicken broth into the spice mixture and stir well. Loosen anything that may be sticking to the bottom of the pot.
Add the pumpkin puree into the pot, and mix very well. Try using an immersion blender or carefully combine in a large blender.
Warm the coconut milk separately and then add to the blended pumpkin mixture. Season with sea salt according to your own taste.
Serve with a sprinkling of finely minced cilantro on the top. The green of the cilantro sparkles against the orange hue of the soup. It also adds a subtle earthy quality.