This season brings with it a lot of perks (we missed you, sweaters and boots!) but one thing we feel flies way under the radar is a good, warm soup. Those fall nights we dream about, where we’re snuggled up under a blanket reading a classic novel by the fire? We always forget to add soup to those. No longer. Once we tried Kate Romanoff’s recipe for Pumpkin Coconut soup, the meal became the star of these fall fantasies. Loaded with flavor; a sweet start and a savory finish, you’ll feel this pumpkin coconut soup in your heart.
Staying safe at home this year has ensured that we all take a step out of our normal cooking routines. This soup is the perfect way to experiment outside of your comfort zone because the prep is easy, and the results are so incredibly worth it. Once you’ve gathered your ingredients and your largest cutting board, all you need to do is peel, chop, heat, and blend! The only true challenge is finding enough butternut pumpkin for the inevitable second batch.
When you do try this recipe, we’d love to hear about it! Let us know how your pumpkin coconut soup turns out in our Safe at Home Facebook Group.
Pumpkin Coconut Soup
Ingredients
- 2 pounds butternut pumpkin peeled and chopped
- 1 15oz. can coconut milk
- 1 shallots coarsely chopped
- 2 cloves garlic grated
- 2 carrots coarsely chopped
- 1 Tbsp olive oil
- Fresh Thyme
- Herbes de Provence
- 1 Tbsp olive oil
- Salt and pepper to taste
Garnishes
- Sour cream
- Croutons
- Pumpkin seeds, roasted almonds, chia seeds
- Bacon
Instructions
- Peel and chop the shallots, garlic, carrots and pumpkin.
- Heat the oil in a saucepan over medium-high heat, add the shallots, garlic, carrots and sauté until the onion becomes translucent. Add the pumpkin, fresh thyme, coconut milk and bring to a boil.
- Reduce the heat to low and simmer for 20 minutes until the veggies are soft.
- Add salt, pepper, Herbes de Provence and blend until smooth...It’s ready to be served!
