So, as you can see, my last post was the day before Ari came. It's been almost 7 months, crazy!, since then, so I figured I'd get back on it. Today is a recipe that I've been trying to make for a few days, only to realize that the shortage of canned pumpkin is kind of a drag. I'm thinking about subbing sweet potatoes, but haven't gotten there yet. Will update once I give it a try. My sister made this super easy soup for us, and I couldn't get enough. Savory and just a tiny bit of sweet, mmm, so good on a cool day, with fresh bread for dipping.
2 Tbsp. olive oil
1 medium to large onion chopped
2 Tbsp. chopped garlic
2 cups chicken broth
2 cups 100% pure pumpkin
1 13.5 oz. can of classic, not light, coconut milk ( I used Native Forest Organic Unsweetened Classic Coconut Milk.)
1 tsp. of salt or more or less to taste
In a large pot saute onion and garlic in olive oil over medium heat, until onions are soft. Be sure they do not brown. Once soft, add the pumpkin, coconut milk and chicken broth. Simmer and stir until well blended, about 5 to 10 minutes. Add salt to taste and serve.
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