Wednesday, October 26, 2011

Best Pumkin Soup!

About 3 weeks ago I purchased a pumpkin from a local farm I was visiting because lets face it, who can resist those yummy seeds!  As each day passed I grew close with my pumpkin and thought what a waste to only use you for your scrumptious seeds, what shall we do with the rest of you?  Carving a piece of art on the side of his perfect round body was not an option as I live in a walk up so the only thing left to prove his worthiness was to create the most delicious edible I could think of.  Pumpkin, I don't believe I let you down.



3 1/2 pounds fresh pumpkin - cut into 1 inch cubes   (aprox 1/2 of a smaller size pumpkin)
1 medium onion - cut into circles
2 cloves garlic - chopped
1 tsp ground cumin
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp nutmeg
dash of clove
Carton chicken broth (900 ml)
small can coconut milk (aprox 5 oz)
Tbsp lemon juice
salt to taste
pure maple syrup (just under 1/4 cup)

*Cut Your pumpkin, discard seeds, stringy guck and peel.  Cut about 3 to 3.5 pounds into 1 inch cubes.

*Peel onion and slice into rings.

*Put your broth into pot and add your pumpkin, garlic, onion and spices and bring to a boil.

* Once boiling, reduce to low and simmer for aprox 20 min or until pumpkin is tender.

* In batches process in blender or food processor until smooth and return to pot.

*Add coconut milk, lemon juice, maple syrup, salt and adjust to taste.  If you like it a bit sweeter put the whole 1/4 cup of syrup in or if not stick with less.

*Serve with a little sprinkle of nutmeg on top and a side of rummy roasted seeds.  Enjoy!!!