I must have ten pumpkin soup recipes and this is my favorite.
One tablespoon oil
One large diced onion
One inch grated ginger
4 cloves minced garlic
1/2 teaspoon turmeric
2 large cans pure pumpkin
4 cups chicken stock
One teaspoon salt
1/2 teaspoon fresh black pepper
One can coconut milk
One tablespoon brown sugar
3 tablespoons maple sugar
One teaspoon cinnamon
1/4 teaspoon cayenne pepper [optional]
Sugared bacon or jalapeños for garnish
Heat the oil
Add the onions and cook till soft.
Add the garlic, turmeric and ginger and cook for a minute or two
Add everything else, bring to a boil then simmer for 30 minutes.
Serve with the bacon or fresh peppers
You can also freeze this soup but Im sure you won’t have a lot left over.
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