This time of year, it's pretty difficult to escape pumpkin-spiced everything.
I'm not a coffee drinker, and I'm pretty sure all that pumpkin spice comes from a bunch of crazy chemicals, but real pumpkin is actually good for you, so we try to eat it when we can.
We lean more towards the savory side of things, so when I cook up things like sweet potatoes or squash, I'm usually going the spicy route.
This soup is not only spicy, it's the perfect thing to guzzle down your gullet when you're looking for that next pumpkin fix.
What You Need
2 chopped onions
2 cans pumpkin
10 cups chicken stock
1 pound frozen chopped spinach
2 Tablespoons cumin
2 Tablespoons curry
salt & pepper
1 can coconut milk (although I prefer this box)
What You Do
1. Cook the onion in oil (I used coconut) until soft.
2. Add garlic to the onion and cook a couple more minutes.
3. Add in the rest of the ingredients (except coconut milk), bring to a boil, then simmer for 15-20 minutes.
4. Use an immersion blender, but don't worry about getting everything completely pureed. You just want to mix it all up a little bit more.
Ladle the soup into serving dishes (but leave a little space at the top) and stir in about 2 Tablespoons of coconut milk.
(This batch of soup is fairly large, so you don't want to add in the coconut milk until you're ready to eat it. If you add it to the big soup pot, then you'll end up heating up the coconut milk in the leftovers and while that's not dangerous, the quality won't be as good.)
Serve this with bread - this loaf is especially fantastic with it!
Do you prefer your pumpkin to be sweet or savory? I'd love to hear! Either leave a comment below or email me at lisahealy (at) outlook (dot) com.
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