This soup is a fantastic fall dish! The pumpkin and other vegetables combine comforting flavors with the creamy subtlety of the coconut milk. And with a little kick of cayenne pepper, it is just perfect. Serve it as a delicious and unusual starter or you can amp it up with a little shrimp or chicken for the main course.
Coconut Pumpkin Soup
submitted by Brittany ~ The Sisters Cafe
2 medium carrots, chopped (or 2 handfuls of baby carrots)
1 medium green bell pepper, chopped
1 medium onion, chopped
1 Tb olive oil
1 15oz. can pumpkin
1 14oz. can light coconut milk
1 14oz. can chicken broth
3 Tb brown sugar
3/4 tsp salt
1/2 tsp ground ginger
cayenne pepper to taste (3 dashes is perfect for me – about medium heat)
2 Tb cilantro or parsley, chopped
In a large saucepan, cook carrots, bell pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. Stir in pumpkin, coconut milk, and broth. Then add brown sugar, salt, and ginger. Add cayenne pepper to taste.
Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes, stirring frequently. Pour into blender or food processor and blend until smooth. Before serving, stir in cilantro. For a heartier meal, add some cooked shrimp or shredded chicken at the end. Makes about 6 cups.
recipe source: adapted from Better Homes and Gardens