Rainy Day Coconut Pumpkin Soup

It’s just those rainy days… You know the kind that make you want to curl up on the couch, wrapped up in a soft blanket with a good book whilst sipping on something warm. Trust me, I know these days very well after living in Canada for almost 10 years. Whenever it was unbearably cold outside, rest assured I was making some type of homemade soup. My go to is vegetarian chili or homemade butternut squash pumpkin soup. Yummm!

This soup is perfect in the fall when pumpkins are fresh. Or when fresh pumpkins are available near you. The best part about pumpkins is that they are inexpensive. A half a pumpkin costs $2.50 in Bermuda that is not bad at all.

Also, If you follow my recipes you will notice that I love to use all kinds of seasonings. As my nana once told me that is what makes your food taste good. Nana didn’t lie.

Ingredients

2 Medium Carrots

1/4 Pumpkin

1/2 Red Pepper

1/2 Onion

3 Cloves of Garlic

1 Vegetable Bouillon

2 Cubes of Brown Sugar

1/4 Cup Grace Coconut Milk

Seasonings: Onion powder, Garlic Powder, Cinnamon, Italian Seasoning Blend, Cayenne Pepper, Seasoning Salt

Instructions

Chop pumpkin, carrots, onion, pepper, and garlic into medium size chunks

Fill a large pot with 3 cups of water. Add bouillon and brown sugar cubes.

Bring water to a boil

Add pumpkin, carrots and pepper

Add seasonings

Let boil for 20 minutes stirring occasionally

Add onions and fresh garlic

Let boil for 10 more minutes

Turn stove off and remove from hot burner to cool for 10 minutes.

Pour into blender or food processor (I used a ninja)

Add more seasoning to taste. Add coconut milk

Let simmer on low for 10 minutes

Enjoy with warm garlic bread or spring rolls on the side.

Prep time: 10 minutes

Total Cook Time: 1 hour

Feeds Approx  4 People

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