Sunday, January 2, 2011

Soup's On

I made some tasty soup yesterday!  When I called my parents to chat for a bit, I told them I felt like making soup but had nothing to do it with.  My dad insisted soup could be made out of ANYthing.  Stone soup references aside, I didn't think an onion and lime soup sounded particularly pleasant but it was about the only option.  That was until I saw the can of pumpkin I had taken out of the cupboard a few minutes before I called them, and a box of creamed coconut Yafit donated to me in her move.  So I got online and googled Pumpkin Coconut Soup and got this baby:


  • 1/4 cup coconut oil
  • 1 cup chopped onions
  • 1 clove garlic, minced
  • 3 cups vegetable broth
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (15 ounce) can 100% pure pumpkin
  • 1 cup light coconut milk


  1. Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
  2. Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.

Quite delicious if I do say so myself!  I skipped the second step of blending it smooth because a) it's a little bit of a pain to do so and b) I didn't feel up to the task.  I can see how blending it would make the flavor more even but it still tasted quite lovely without it.  

So what about you?  What's your favorite winter soup?