Cool fall temps have me craving warm comfort foods. When looking for comfort food that doesn’t come with the heavy feeling after but still warms me up and leaves me satisfied I often turn to soups. There are so many soup options and I love taking old favorites and switching them up. I can’t tell you how many times I have made pumpkin soup and depending on my mood I switch up the spices. Just like wild rice soup I have made countless variations often just throwing things together and sometimes even thinking that was the best batch yet and trying to remember exactly how I made it so I can make it again. I was in a spicy mood so I decided to whip up a Spicy Pumpkin Coconut Soup. For the spice I added cayenne pepper and because I had some sore muscles when I made it I also added turmeric. Making it again I added the same cayenne pepper and turmeric but also a pinch of cinnamon. While that had to be my favorite my husband preferred it without the cinnamon. While this soup is a little spicy when making this soup I make a plain batch for the girls or will make a big batch and remove theirs before adding in the spice.
Do you have a favorite fall soup?
Spicy Pumpkin Coconut Soup
2-4 servings, 2 main or 4 smaller side dish portions
2 1/4c vegetable stock
1/2c coconut milk cream, the thick cream part from a can of full fat coconut milk (I like to use So Delicious Culinary Coconut Milk as there is little to no water and I find it is thicker than canned coconut milk)
2c roasted pumpkin, mashed (about 4c cubed)
1 garlic clove, grated
1/2 tsp cayenne pepper
1/2 tsp turmeric, optional
sea salt and pepper to taste
1/4c roasted or dried pumpkin seeds, seasoned or plain (used my homemade spicy sweet pumpkin seeds, cayenne , cinnamon, and pink Himalayan salt)
Place roasted pumpkin, vegetable stock, garlic, and spices into a Vitamix, high-speed blender, or food processor, and blend on the soup setting or until smooth. If not using the soup setting heat soup in a pan until hot. Remove from heat, or when soup setting is done, stir in coconut milk. Divide into bowl and top with pumpkin seeds. Enjoy!