pumpkin soup
2 tablespoons of extra virgin olive oil
1 large onion
3 or 4 large cloves of garlic
2 cups of veggie broth
2 cups of pumpkin cooked and mashed
1 (14 oz.) can of coconut milk
salt, turmeric, cumin, curry powder, and season salt... and maybe a little bit of cayenne if you want.
:in a large pot, through in garlic, onion and e.v.o.o. and a little bit of salt and pepper. heat until onions are soft, and starting to turn brown.
:add pumpkin, coconut milk, and veggie broth into the pot and stir in the spices... you can add what ever kind of spice you want really... just keep tasting it until it the spices satisfy you.
:serve when hot
this was so easy. it took maybe 15 minutes to make. it would have been great to have an immersion blender for this soup to make the pumpkin really smooth... but oh well. my guests didn't seem to mind the weird stringy pumpkin stuff in their spoons... i chose to use a lot of indian spices, so with the combo of those and the coconut milk, it tastes very much like a curry. kevin suggested adding some tofu and some veggies to complete the illusion. i doubled the recipe when i made it because i wanted leftovers. i got the coconut milk at wild oats grocery store a long time ago... i have no idea if coconut milk is something easy to find or not... but it is certainly worth the search.
i paired the soup with some roasted red potatoes that i just tossed with a few spices, e.v.o.o., butter and lemon juice before putting them in the oven. bake at 375 degrees for about an hour (covered only for the first twenty minutes.) it was a really good fall meal. jordan and jordan brought over a chocolate chip pie for desert. it was a perfect meal.
