Friday, November 2, 2012

Perfect Pumpkin Soup

My sister and I created this a couple years ago. I am ready to share it. Thanks to Alyssa Vincent for her photography talents. 
2 Tbsp. olive oil 1 medium to large onion chopoped 
2 Tbsp. chopped garlic 
2 cups chicken broth 
2 cups 100% pure pumpkin (not to be confused with the sweetened spiced pumpkin epie filling in a can.) 
1 cup cooked  and blended butternut squash ( optional - I do it with and without . Makes it a little thicker)
1 13.5 oz. can of classic, not light, coconut milk 
1 tsp. of salt or more or less to taste 
1 - 2 pinches of  fresh  sage 
1-2 pinches of  fresh thyme 
 In a large pot sauté onion and garlic in olive oil over medium heat, until onions are soft. Be sure they do not brown. Once soft, add the pumpkin, coconut milk and chicken broth. Simmer and stir until well blended (If you have a hand blender, that is the best way to get it really smooth. You could put it all in a upright blender if you wish), about 5 to 10 minutes. Add salt and other herbs to taste and serve.

 This is gluten free and it refrigerates for a few days really well... I think it's even better the next day. 
Measuring really isn't critical to this recipe. Playing with it a little will make it perfect for you. I usually end up doubling the recipe while I adjust it to my desired tastes. 


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