Pumpkin Soup
1 medium onion
2 stalks celery
4 cloves garlic
2 teaspoons grapeseed, coconut or olive oil
2 cups chicken or vegetable stock
1 large can of whole tomatoes, do not drain
1/2 cup creamy almond butter or peanut butter
1 (29 ounce) can pure pumpkin puree (*or process your own pumpkin & freeze ahead of time in Fall)
1- 13.5 oz can coconut milk
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon curry powder
salt & pepper
Directions:
Finely mince the onion and celery.
Either use a garlic press for the garlic or mince extremely fine.
Melt the oil in your stock pot and sauté the onion, celery and garlic for about 5 minutes or until soft.
Add the stock, followed by the remaining indgredients, whisking the mixture so it remains smooth.
Simmer for about 20 minutes and serve.
I served this soup topped with toasted pumpkin seeds & a sprig of fresh rosemary. I tossed the seeds with 2 tsp oil & stirred in Wasabi Fumi Furikake seasoning & roasted for 25 min @ 350 stirring every 5 minutes. The seasoning adds a different kick to the pumpkin seeds. Glad I tried it, I will certainly be utilizing the seasoning again. *Fall pumpkins never go to waste in my house. We roast, stuff & re-purposed our pumpkins if not for us then for our wild critters. See the re-purposed pumpkin below.
Fill a pumpkin with bird seed for a critter treat! |
3 comments:
Your pumpkin soup sounds incredibly yummy - especially with coconut milk in it! And I love your pumpkin bird feeder - so cute!
What an interesting combo of flavors! I must admit that I'd don't turn to pumpkin often enough, which is weird, because I really like it! Our Michigan winter has also been warm, so not much soup here either.
Looks good to me...good thing I've got pumpking sitting around waiting to be used :) might have to make myself a batch of this!
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