Pumpkin Soup

Posted January 20, 2010

This was a last-minute soup tonight. I opened the cupboard for something else, saw the can of pumpkin sitting there, and decided to add soup to the dinner menu. If this had been all I was cooking, it would have been ready in under 30 minutes. But it tastes like you slaved away all day. You can whip together this soup, some rice or quinoa, and a salad in no time, thoroughly impress your date/spouse/kids/dinner guests, and still have time to send out that urgent email -- or make something chocolatey for dessert.

Pumpkin soup -- prep time: 25 minutes; serves 5-6

Ingredients

1 tablespoon coconut oil

1/2 cup onions, diced

3 cloves garlic, minced

1 teaspoon fresh ginger, peeled and minced

1/2 teaspoon cardamom

1/2 teaspoon turmeric

1/2 teaspoon coriander

1/2 teaspoon cumin

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1 can organic pumpkin purée

2 cups vegetable broth

1 can coconut milk

salt and white pepper to taste

Directions

Heat oil in a medium soup pot. Sauté onions for several minutes. Add garlic and ginger and sauté a few more minutes, until onions just start to brown. Add an optional dash of dry vermouth or dry white wine.

Add all spices and stir well.

Stir in pumpkin purée and vegetable broth. Bring to a boil then simmer on low for 10 minutes.

Remove from heat. Stir in coconut milk. Use a hand mixer to purée soup. Add salt and white pepper to taste. Serve warm.