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Halloween special: Coconut Pumpkin Soup
Image by ziptrivia (source: stock.xchng)
You always think of pumpkin in sweet recipes but this savory one will knock your fuzzy socks off. Full of beta carotene and nutrients, this exotic, Thai-inspired soup is beautiful to the eyes and palate and the perfect warmer-upper to these cool October nights. Add shredded chicken or white beans to make it a meal.
Ingredients
2 medium carrots, chopped
1 medium red or yellow bell pepper, seeded and chopped
1 medium onion, chopped
1 tsp vegetable oil
1 15-ounce can pumpkin
1 14-ounce can unsweetened light coconut milk
1 14-ounce can reduced-sodium chicken broth
2 tablespoons packed brown sugar
1 medium fresh jalapeno chili pepper, seeded and finely chopped
3/4 teaspoon sea salt
1/2 teaspoon ground ginger
2 tablespoons snipped fresh cilantro or parsley
Directions
1. In a large saucepan, cook carrots, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are nearly tender. In a large bowl, combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked carrot mixture.
2. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Before serving, stir in cilantro. Makes 12 (1/2-cup) servings.
Recipe courtesy of eatcleaner.com
Tags: coconut pumpkin soup, eatcleaner.com, halloween, halloween recipes, pumpkin recipes
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Wow Rachel, that sounds so delicious
I went for a more “regular” pumpkin soup 
, everybody loved it too!
As what I have promised yesterday, I’ve cooked this creamy, tasty, delish soup.. instead of using chicken broth I ‘ve used mushroom broth, pre-boiled some white mushroom and combined it with all the ingredients…To tell you honestly, it is a certified blockbuster!!!! I paired it with ‘pandesal’ but my kids paired it with steamed rice and baked fish….We just had our dinner, now I’m sipping my coffee heheheheheheh oh wait! I didn’t use pumpkin, I used the smaller version, the squash which is different variety but same family of ‘cucurbita’.
Sounds very nice! I would only replace coconut milk with vanilla-flavoured soymilk.
wow hearty soup this is so scrumptious especially to be paired with ginger bread or with our Filipino bread ‘pandesal’ making my tummy growl !!!!!!!shush…I could just imagine the aroma. tomorrow I’ll be cooking this I have checked on my pantry , so far the only ingredient I don’t have is pumpkin hhhahahahhaahhah . I’ll post it tomorrow if my kids love it…..