Pumpkin 2: Pumpkin Coconut soup

Aah yes, more things to do with pumpkin, right? This one came from a local farm.

Pumpkin has 2 faces (this is the other side)

This is a quick one, once you have a pumpkin or a butternut squash or any other squash baked and ready to go (wrap in foil, toss in the oven at 450 for about 40 mins).

  • 1/4 pumpkin, or 1 butter nut squash or 1 can pumpkin puree
  • 1 can coconut milk
  • 1/2 onion
  • 1 t ginger
  • 1 t garlic
  • salt to taste
  • red chilli flakes
  • immersion blender
  1. This is a simple one.
  2. Chop up the onion, and sautee until golden.
  3. add pumpkin, coconut milk, ginger, and garlic. simmer for 15-20 mins.
  4. Add salt and chilli
  5. Puree with immersion blender–it shouldn’t need much.
  6. top with a few scallions


About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
This entry was posted in main dish, Recipes, vegetarian and tagged , , , , , , . Bookmark the permalink.

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