Certain times of the year just cry out for certain types of soup, and I can’t think of a better time for yummy pumpkin soup than Autumn... Can you?
The smells that fill the test kitchen as it lovingly simmers are the quintessential smells of Autumn; they seem to blend seamlessly with the crisp air, and the multi-colored leaves falling from the trees. Ah, how I love this season.
Outside by a cozy fire pit, or in the sanctuary of your home, a warm bowl of this yummy goodness is the perfect way to end a perfect Autumn day.
So, you ready… Let’s get into the kitchen.
serves4 - 6
prep time15 Min
cook time20 Min
olive oil, extra virgin
yellow onion, diced
ginger, freshly ground
salt, kosher variety
white pepper, freshly ground
(1 can) fresh pumpkin puree
1 1/2 c
vegetable or chicken stock, not broth
(1 can) organic coconut milk
How To Make
Gather Your Ingredients (mise en place).
Heat the olive oil in a Dutch oven, or heavy-bottomed pot over medium heat.
Add the onions, and the garlic.
Sauté until the onions begin to soften, and slightly brown, about 3 to 5 minutes.
Add the salt, pepper, ginger, cumin, turmeric, cayenne, cinnamon, and coriander, and stir until combined and fragrant, about 2 minutes.
Add the pumpkin puree, stock, honey, and coconut milk.
Bring the pot to a light simmer.
Simmer for about 10 minutes, and during that time taste and further season the soup, if necessary.
Place in some homey bowls, and serve while still nice and warm. You might even garnish with a bit of sour cream. Enjoy.
Keep the faith, and keep cooking.
Here are some tips on making your own pumpkin puree:
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Autumn Essentials: Creamy Pumpkin Soup: