Pumpkin Coconut Soup

So the initial idea for this soup came on Sunday when I came home from working the farmer’s market.  I basically stood outside from 8:00 to 1:30 in the freezing cold & pouring rain.  Ok, yes we had a little tent but I’m not going to lie: it was miserable.  I couldn’t feel my fingers, my feet were cold and wet and I’m pretty sure I looked like something that just crawled out of a horror movie.  Tom invited me to join him in watching the game at a friend’s house but all I wanted to do was go home, put on some HUGE sweat pants, a sweatshirt and those super cozy socks that you walk by in the store and go “oh my god, you have to feel these, they are SO soft!”

After that task was complete, I decided the next step in leaving my cold wet morning behind was to do some baking and come up with an uber-cozy dinner.  So I baked some pumpkin chocolate chip muffins for Tom to bring into work and then decided to make a pumpkin soup for dinner.  I saw the coconut milk when I went to go grab the pumpkin puree and the lightbulb went off. It was like the perfect blend of two of my favorite soups: pumpkin soup & tom kha gai.

It turns out Tom filled up on pulled pork and wasn’t hungry so this dinner didn’t happen on Sunday, we ended up eating a late dinner of which the details I am too embarrassed to disclose here.  SO, I put the menu into the on-deck circle for Monday.

I started out by sweating some leeks that I picked up at the {miserable} farmer’s market.

They were super dirty so I had to do lots rinsing on these guys!  If you don’t have leeks, you could substitute shallots or sweet onions in the recipe.

I love super creamy soups but sometimes I need something with a little texture to eat it with.  I didn’t think crackers would work well here so I made up some quick garlic croutons with some leftover french bread.  If you haven’t made croutons before, you need to, they are seriously easy!  Just spray bread pieces with a little oil, season with salt, pepper, garlic powder (or anything else you want) and then bake at 350 F for about 15 minutes.

I served the soup with a spiced butternut squash & spinach salad, no photos but it was delicious!

This soup was so good!   You get that super creamy texture you can only get from lots of cream and fat but this time it was the good kind of cream and fat.  I added some spices and curry to give it that cozy fall taste.

Hope you enjoy!

 

WHAT MAKES ME HAPPY:

Opening up Oto’s crate in the morning.

I always look forward to it because he’s always in some funny, super cute position. He never fails to make me laugh. Here are a few from the collection:

Pumpkin Coconut Soup

Serves 2
Allergy Fish, Milk
Dietary Vegetarian
Meal type Main Dish, Soup
Misc Serve Hot
A cozy pumpkin soup with coconut milk and curry spices.

Ingredients

  • 2 tablespoons coconut oil
  • 2 cups leeks (cleaned & sliced thin)
  • 2 cloves garlic (minced)
  • 15oz pumpkin puree
  • 14oz coconut milk
  • 1 tablespoon ginger (diced finely)
  • 2 teaspoons curry powder
  • 1 tablespoon fish sauce
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon white pepper

Directions

1. Heat the coconut oil over medium heat in a large saucepan or dutch oven. Add the leeks and cook for 5-10 minutes until soft. Add the minced garlic and cook for a minute longer.
2. Add the remaining ingredients and simmer for 10-15 minutes stirring occasionally.
3. Pureé the soup in a blender until smooth. Serve with homemade croutons or toasted pumpkin seeds.

2 Responses to Pumpkin Coconut Soup

  1. I can’t even handle Oto’s cuteness in those photos! He just looks so snuggly! Honey is the same way with burrowing under blankets.

    Pumpkin coconut soup sounds so good! Two of my most favorite flavors. :)

    • Mai-Lis says:

      Haha, I know so cute! Oto always has to be under a blanket when he sleeps, we have to have a blanket next to every bed he has :)

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