Just a quick post (without so much as even a picture!), but I wanted to share this tasty soup I made for dinner tonight. It’s easy and fast to make, and the spicy, creamy treatment of the pumpkin made it very welcome during this cold snap we’re having.
Spicy Pumpkin Soup with Coconut and Ginger
1 tangerine-sized shallot, thinly sliced
1 Tbsp. coconut oil (preferably skimmed from the top of the coconut milk)
½ tsp. red curry paste (watch out for shrimp in the ingredients of some brands)
1 Tbsp. minced or grated fresh ginger
15-oz. can pumpkin (not pumpkin pie filling!)
2 cups broth (I used Better Than Bouillon vegan chicken style)
½ cup coconut milk (one of the small, 5-oz. cans would be great)
1 Tbsp. fresh lemon juice
Heat the oil over medium low in a pot with a wide base, like a Dutch oven. Add the shallots and cook, stirring occasionally, about 10 minutes or until quite soft and just starting to color. Add the curry paste and ginger, and cook two more minutes. Add the pumpkin, broth and coconut milk, and stir well to break up any lumps. Cover and let simmer for 10 minutes. With an immersion blender or conventional blender, puree the soup until smooth. Add the lemon juice and taste to adjust other seasonings. If you use a low-sodium broth you might want to add salt, but it wasn’t needed with what I used.
Makes a little over a quart, for two large servings or four small ones.