Coconut Pumpkin Soup


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.

Increase heat to medium low and sauté carrots and peppers until tender. Try not to eat too much of them when you chop them up.

When you get a jalapeño pepper out of the freezer, see the chicken broth and belatedly realize that it is frozen solid. Thaw in a bowl of hot water.

Add remaining ingredients except parsley or cilantro. Get busy cooking the rest of dinner and completely forget to take any more pictures.

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:



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