Pumpkin Coconut Milk Soup

It does not get easier than this. Unless you dump a can of soup in the pan.

What do you make when your food coop order comes into the house and your pantry is exploding? Never mind that we don't actually have a pantry. You want a fast and easy dinner, veggies are good, healthy fats are good, and some ginger thrown in to kick the nausea that may have arrived with eating out yesterday is excellent. And yes, it's 26 degrees out in May and half of the neighborhood is BBQing, but doesn't all of that scream for soup?

From Cans in the Pantry...
Easy easy soup recipe:

1 Onion
3 tsp butter (or other oil)

Melt butter, throw in onion for 3-5 minutes. And add:

Can of coconut milk
Can of pumpkin purée
2 cups vegetable broth
1/2 tsp EACH cumin, curry, ginger
Dash of salt.

Simmer for 20 minutes and you are ready to serve up a lavish picnic of pumpkin soup.



To a Soupy May Picnic.
Did I mention that coconut oil is good brain food? Happy Brain month!

Comments

  1. Good heavens! This is too easy. I usually toil over soup with all the veggies and spices, etc. I'm adding these items to my grocery list. Would coconut milk be a good sub for cream soups?

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    Replies
    1. I think generally you could sub for cream/ milk (I'm thinking more cream-vegetable soups) but I'm not sure I'd like it in chowders (probably yes to potato or corn, no to clam?). It does taste like coconut so whatever flavors that goes with.

      Delete
  2. Much to my husband's chagrin, I like to try odd combinations. :)

    ReplyDelete
  3. Yum! This sounds amazing. Soup is good every day of the year, every season.

    ReplyDelete
  4. MMMMM, Josephene, I've printed this one out to try. Thanks for sharing.

    ReplyDelete
  5. Oh may goodness! I am now starving for soup. Thank you!!

    ReplyDelete

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