Fall is here, and that means it’s time to fill the house with the heavenly aroma of homemade soup simmering away on the stove. Why not get the season started on a healthy note with a savory pumpkin soup that is flavorful and nutritious?
High in vitamin A, fiber and beta carotene, this bright orange squash is versatile enough for appetizers, main dishes and, of course, desserts.
If you would like to make your own pumpkin puree, it’s easy to do. Simply preheat the oven to 375 degrees. Cut sugar pumpkins in half and remove seeds. Place pumpkins on sheet pan and roast for 45 minutes to one hour or until tender. The soft flesh will be easy to scoop out of the skin. Next, transfer to a food processor, mash with a potato masher or run through a food mill. Voilà – homemade pumpkin puree.
Curried Pumpkin-Coconut Soup
Makes about 10 cups
2 tbsp. coconut oil
1 onion chopped
1 apple, peeled and chopped
1 serrano pepper, minced
Salt and pepper to taste
3/4 tsp. curry powder
4 cups chicken broth
2 (15 oz.) cans pumpkin puree or a scant 4 cups of fresh pumpkin puree
1 3/4 c. light coconut milk
In a Dutch oven, heat the oil over medium high heat. Add the onion, apple and serrano; season with salt and pepper. Cook for five to eight minutes, or until onion is translucent and apple and pepper are softened. Add the curry powder, broth and pumpkin puree. Bring to a boil, reduce heat and simmer for 10 minutes. Working in batches, transfer to a blender and carefully puree until smooth. Return to pot and add coconut milk. Return to a simmer briefly, adjust seasoning and serve.
