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.

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