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.
2 Medium Carrots
1/2 Red Pepper
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
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
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