Wednesday, May 13, 2009

Pumpkin Soup with Coconut "Cream"


How about Halloween in May? This is great made with coconut milk beverage (see below) or coconut milk. The stuff from a cow would work too, if you can do that. This is my adaptation of a recipe from Vegetarian Dishes from Around the World by Rose Elliot. 

Pumpkin Soup

1 15 oz can of pumpkin (plain, not pie mix)
1 onion
2 large cloves garlic
2 T. olive oil, margarine or butter
4 C. stock or water
salt and pepper
2/3 C. coconut milk, coconut milk beverage, or light cream or milk

Peel and chop onion; peel and crush garlic.

Melt the oil in a heavy saucepan or pot and cook the chopped onion for about 5 minutes.

Add the garlic and pumpkin, and cook for a further 5 minutes.

Add the water (or stock) and some salt and pepper.

Bring to a boil and simmer for about 15 - 20 minutes. Purée the soup in a blender and then stir in the coconut milk (or cream). Reheat gently.

Friday, May 1, 2009

Herb Garden

The cat has been too strung out cooking to post. (Well, that and tendinitis.) But I'm poking in briefly to share a thought for the day. People who have to cook a lot should consider having a little herb garden. Mine is in pots just outside the door, so when I'm cooking I can just step out from the kitchen and grab whatever I'd like to use.

When there's anything left over to grab.