You might recall a recent Facebook post in which I sheepishly confessed that I just now removed the pumpkins from my porch. (Yes, the ones I had out there to commemorate the Harvest season. Yep, it’s February.) I’m a mom of a 2-year old and a newborn, and I run two home businesses… what can I say? Cleaning my porch is waaaaaay down there on the priority list.
The great news, however, is that pumpkins last a VERY long time if you haven’t carved into them. And they can actually be cooked and eaten, not just used for decoration! (Seems we forget this sometimes. Did you throw away your pumpkins this year?)
Pumpkin is amazingly nutritious for you, and also a delicious flavor addition to baked goods, pasta sauces, soups, oatmeal, smoothies, you name it! And I’ve always been a fan of savory pumpkin dishes because I feel like they’re just a bit unexpected. Last year I made this Cheesy Pumpkin Rigatoni for a contest and I actually won a prize!
But this post is not about pumpkin pasta… it’s actually about something much lighter (though equally luscious in my opinion.) Silky Coconut Pumpkin Soup. YUM. I made lots of things with my porch pumpkin this week… but this soup I had to make twice! It’s full of healthy veggies, complex spices, and coconut milk for richness. We gobbled it up!
You may not be into plant-based eating, but if you are, you’ll be delighted to know that this creamy dreamy soup is entirely vegan and so very nourishing! (And if you’re not into plant-based eating, don’t worry, you’ll still love it!)
You’ll need a blender of some sort, and I highly recommend an immersion blender because it’s way safer and less messy. But other than that, no fancy tools required. And you can use fresh pumpkin like I did, or canned puree would be delicious as well. (If you’re using whole pumpkins as a starting point, here’s the simple method for how to roast pumpkins to use for cooking.)
Hope you get to enjoy this one very soon, guys! It sure does make one feel fancy to eat Coconut Pumpkin Soup for dinner. Especially if you throw in a glass of white wine and crisp green salad. My kind of evening, right there!
XXs and OOs,
Here’s the printable recipe…
- 2 Tbsp. olive oil
- 1 medium onion, roughly chopped
- salt and pepper, a few pinches each
- 3 cloves garlic, minced
- ¼ tsp. paprika
- ¼ tsp. rubbed sage
- ¼ tsp. ground cumin
- ¼ tsp. cinnamon
- ¼ tsp. thyme
- 8 oz. cauliflower, roughly chopped
- 1½ C. roasted pumpkin (or 1 C. pumpkin puree)
- 4 C. water
- ¼ C. unsweetened applesauce
- ¼ C. full-fat coconut milk (more if desired)
- sea salt to finish (about 10-20 turns of the grinder, according to taste)
- Heat olive oil in a soup pot or Dutch oven over medium high heat. Add in onions, and sprinkle with a few pinches of salt and pepper, then stir and cook for about 5 minutes til onions become browned and translucent. Stir in minced garlic, and allow to cook for 1 minute. Then sprinkle in paprika, sage, cumin, cinnamon, and thyme, and stir for another minute. Next, add in the cauliflower, pumpkin, and water. Bring to a boil, then reduce heat to medium low, cover, and allow soup to simmer, stirring occasionally, until cauliflower is soft. When cauliflower is soft, use an immersion blender to puree the soup to a smooth texture.
- To finish, stir in coconut milk, applesauce, and sea salt to taste. (I used about 20 grinds from a sea salt grinder, but start with 10 and taste to see if more is needed.)