February 27, 2012 Leave a comment
I chose this recipe as I choose a lot of my recipes, based on the need to use up leftovers. I had most of a can of pumpkin leftover from making White Chocolate Pumpkin Spice Truffles and a good bit of coconut milk that I had opened just to drizzle on fresh blueberries. I searched for a Paleo recipe for pumpkin that wasn’t muffins or pie. That turned out to be quite a challenge! So I was excited to happen upon this soup recipe which I hoped would have a similar flavor to the coconut soup that Surin serves at lunch. (Yes I know that Surin is about as authentic as my hair color, but their soup rocks!) As usual, I’ll post the recipe with the mods I made:
Paleo Coconut Pumpkin Soup!
1 medium onion chopped
2 medium carrots chopped
1 medium green sweet pepper, seeded and chopped
1 T coconut oil
1 15oz canned 100% pumpkin
1 14oz can unsweetened coconut milk
14oz chicken broth
1 medium fresh jalapeno chile pepper, seeded and finely chopped
3/4 teaspoon sea salt
1/2 tablespoon minced fresh ginger
2 T freshly snipped cilantro or parsley
Sauté onion in coconut oil over low heat until soft. When I need just a small amount of chopped onion for a recipe, I go ahead and chop up the whole thing and keep the leftovers in the freezer. I used leftover chopped onion for this recipe.
This soup received mixed reviews. I absolutely loved it, as did my office mate, who is also a huge fan of Surin’s soup. Tom thought it was just ok, and Jewel and another coworker didn’t care for it. When I had some leftover soup for a snack at work today, I decided that the problem ingredient was the green pepper. It has a slightly bitter flavor that just doesn’t go well with the pumpkin. Next time I will use mushrooms instead. Also I’ll use cilantro instead of parsley, which was too crunchy and harsh. I’ll try to take a picture of the soup at work tomorrow and add it to this entry.
Edited to add a picture of a bowl of soup: