Saturday, November 17, 2012
Pumpkin Soup Again
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!)
Simmer until heated through, then blend and serve. Makes about 8 cups of soup.
You can cook this in a Vitamix. Dump everything in and blend on high until it is hot.
If you use canned coconut cream and canned sweet potatoes it will be sweeter than with fresh sweet potatoes or coconut milk, so taste it and add more brown sugar if that is what you desire.
It is so delicious! This does not taste like pumpkin pie! The sweetness combined with the ginger, basil, lime, and spices - just great!
Everybody loved this soup, even the doubters : ) Hope you enjoy!
Here's how to cook fresh pumpkin easily. Using a sharp, heavy knife, chopped the pumpkin into large chunks very carefully. Use a spoon to scrap out all the seeds and membrane. Steam the pumpkin chunks, with the rind still on, for about 30-40 minutes until it is very soft. Wait until the chunks are cool enough to handle, then use a spoon to scrape the cooked flesh away from the rinds. It's messy, but easier then trying to peel a fresh (hard) pumpkin. We cook all large squash varieties this way too.