It's cold (for us So Cal wimps). My son is sick and grumpy. I needed a pick-me-up. After trolling through the cabinets for something warm and comforting, I decided to make a simple pumpkin soup.
If you have a can of pumpkin left over from the holidays, this is the recipe for you. Easy, tasty, nourishing. Need I say more?
Gingery Pumpkin Soup makes 3 servings
1 Tbs olive oil* or coconut oil
1 medium shallot, peeled and chopped
1 Tbs peeled, chopped ginger root
2 tsp chopped or pressed garlic
1 (15 ounce) can pumpkin puree*
1 (14 ounce) can light coconut milk*
1/4 tsp salt
Coconut chips (optional garnish)
Heat oil over medium. Add shallots and stir ocassionally. Cook until translucent, about 5 minutes. Add ginger and garlic, stirring rapidly to prevent browning. Cook 1 minute. Add pumpkin puree and coconut milk. Stir or whisk to combine. Simmer over low heat until flavors combine and soup thickens slightly, about 10-15 minutes. Salt and taste for seasoning. The salt should help highlight each flavor independently: ginger, pumpkin, coconut. Yum.
I like the soup silky smooth, so in the blender it goes. (This part is optional.) Hold a towel over the blender container to prevent splashes.
To fancy it up, you can toast coconut chips in the toaster oven or in a dry skillet. Watch them because they burn easily! The soup would also be tasty with bacon crumbles or toasted nuts (if you are not doing the AI Protocol).
*Ingredient Notes: not extra virgin, but the more robust and heat tolerant "olive oil"; preferably organic pumpkin puree and coconut milk in a BPA-free can; Trader Joe's has all three.