Saturday, November 17, 2012
We bought some pie pumpkins recently and processed them for the freezer. In honor of pumpkins, and all their goodness, I thought I would post my Pumpkin Soup recipe again.
Place all the ingredients in a sauce pan and blend after it is all heated through, or if you are using fresh pumpkin and sweet potatoes, you have to cook them through before you do any blending, obviously. See below for the best way to cook fresh pumpkin.
5 cups chicken broth
3 cups cubed and peeled cooked fresh pumpkin, or one 15 oz can pumpkin
2 sweet potatoes cubed, peeled and cooked, or one 15 oz can sweet potatoes, drained
1/2 of a 15 oz can coconut cream, or 1/4 cup coconut cream concentrate plus one tablespoon brown sugar, or one can coconut milk plus one tablespoon brown sugar.
2 Tablespoons coconut oil
2 Tablespoons minced fresh ginger - use fresh!
1/2 tsp dried onion powder
Dash of dried garlic powder or one clove fresh.
1 Tablespoon lemon juice
2 Tablespoons lime juice
1/8 tsp chili powder
1 tsp ground cumin
1/2 cup of fresh basil (don't leave this out, it is awesome!)