Best Pumpkin Soup
I'll admit I am a fall freak. I love everything about autumn - including the rainy, overcast days. From beautiful foliage and mums to apples, pumpkins and chestnuts to sleeping under my quilt with the windows wide open, there is nothing about the fall that I don't look forward to after a long, hot summer.
After lots of barbecues and salads, I look forward to those first chilly days when I can bring my soup pot out. One of my favorite autumn soups is this Asian-inspired pumpkin soup. This rich velvety soup smells divine and tastes even better. Even better yet, it is simple to make.
We like to eat this soup with fresh made onion and herb bread (I will definitely have to put that recipe on the blog soon) but any fresh bread will do.
Asian-Inspired Pumpkin Soup (Serves 4-6)
1 butternut squash* - peeled and seeded and cubed
2-3 tbsp olive oil
1 onion - diced
3 cloves garlic - minced
2" piece of ginger - grated
4-6 cups vegetable or chicken stock
1 can coconut milk
1/2 cup cilantro - chopped
*Note: I use butternut squash rather than pumpkin as I find it easier to prepare and more flavorful but of course you can use pumpkin as well
In a stock pot, sauté the onion in olive oil over medium heat until onions are translucent, about 2-3 minutes. Stir in garlic and ginger and continue cooking for another 2 minutes.
Add butternut squash and just enough stock to barely cover the squash. Be careful, if you add too much stock, your soup will be watery. If, when done, you find it too thick, you can always add water. Bring to a boil and then reduce to a simmer. Let simmer for 25-30 minutes until squash is cooked through. Remove from heat.
With an emulsion blender, puree the soup. Whisk in coconut milk and cilantro and it is ready to serve.