Pumpkin-coconut soup

Our hefty pumpkin provided more than enough puree for two batches of pumpkin muffins.  With so much left over, I decided to create a creamy pumpkin soup.  This recipe is off-the-cuff and it turned out alright.  A hearty fall soup with an Asian flair.

Pumpkin-coconut soup


Ingredients:


2 cups vegetable broth
1 cup water
3 cups pumpkin puree
1 can light coconut milk
1 small onion, finely diced
2 inches fresh grated ginger-root
3 tsp ground cumin (or to taste)
1 tsp ground cardamom (or to taste)
1/4 cup finely chopped cilantro leaves (if you love cilantro as much as I do)
1/4 cup sweetened shredded coconut, plus more to garnish
1/2 tsp coarse salt (or to taste)
1 tbsp olive oil


In a 4-litre pot, heat olive oil over medium heat.  Add onions and ginger and saute until softened, about 5 min.  Add cumin and cardamom and stir for about 1 min.  Add broth and water.  Next, stir in pumpkin puree.  Heat through.  Slowly stir in coconut milk.  Season to taste with salt.  Once heated through and flavoured to your satisfaction, add cilantro and shredded coconut.  Serve garnished with additional cilantro leaves or coconut.

If you are not a cilantro fan, I would perhaps try a lemon-grass and red chile version.  Hot sauce wouldn't go astray in this soup, either.  Perhaps Sriracha?