i found this recipe last week for pumpkin coconut soup, which obviously sounds delicious. i have an unlimited supply of coconut milk (i make curry probably once a week), and some random pumpkin, so i figured i might as well.
whenever i make recipes, i always try to add something of my own... a little twist or two so that i can call it "mine" in a sense. The original recipe would have been good, but it was a little too watery for me and i felt like it was missing something (butternut squash, and a few other things, i found out). SO, here is my version. without patting myself on the back too hard, this is one of the most delicious soups i've ever eaten. will be making it again. and again. and again. not to mention it's filling and hearty and totally fall appropriate. and paleo, might i add.
pumpkin coconut soup
5 tbsp. olive oil
1 medium sized yellow onion
3 cloves minced garlic
1 inch grated fresh ginger (seriously, it's worth buying it fresh)
1 tsp. ground cumin
1 tbsp. chicken base or 2 bouillon cubes
3 cups chicken broth
1 can cooked chicken (or you can use 2 chicken breasts... but canned chicken is easier and i think tastes better in this recipe)
1/2 butternut squash, peeled and cut into cubes
1 15 oz. can pumpkin puree
1 14 oz. can coconut milk
2 tsp. salt (more to taste if you'd like)
1-2 tsp. pepper
1/4 bunch fresh cilantro
1. preheat oven to 425 degrees.
2. chop the onion into small, even pieces and grate the ginger with a fine grater. in a large stock pot, add 2 tbsp. olive oil over medium heat. once the oil has heated, add the chopped onion, ginger, and minced garlic to the oil and stir. cook for about 5-7 minutes until the onion is mostly cooked through (it will be translucent).
3. while that's cooking, peel your butternut squash and take 1/2 of it and cut into about 1/2 inch cubes. in a small glass pyrex dish, add the cubed squash and pour 3 tbsp. olive oil over top. add a sprinkle of salt and pepper. mix together so that all the cubes are coated in the olive oil. make sure the pieces of squash are in one layer (no overlapping) so that they can cook evenly. bake in your oven for 25 minutes.
4. By this point, your onions, ginger, and garlic should be ready. add 1 tsp. ground cumin and stir, allowing the cumin to get all toasty and fragrant, about 1-2 minutes.
5. add pumpkin puree, coconut milk, chicken base, chicken stock, and drained canned chicken (or chicken breast). if you're using chicken breast, cook over medium heat in a skillet with a few tablespoons of olive oil. cut into small pieces. add to the soup once cooked through) stir together and mix completely. up the heat JUST A TAD so that you can bring the soup to a simmer. add 2 tsp. salt and 1 tsp. pepper (again, you can add more after this if you'd like. depends on your taste buds. mine ask for salt). allow to simmer for 25 minutes so that everything heats through and the chicken becomes very tender.
6. when you squash is done, remove from the glass dish, making sure to drain away any access oil, and add to the soup. allow to simmer and cook for about 10 more minutes.
7. take a bunch of cilantro and rinse it, shaking it well afterwards in the sink. remove the leaves from the stem and give it a rough chop. when the soup is finished, dish into a bowl and add the cilantro leaves. a squeeze of lime wouldn't hurt.
ennnjjoooyyy. seriously, i'm making it again this week because i can't get enough of it. jake's only complaint was that there wasn't enough chicken, but he's a manly man and likes his protein. i thought there was plenty.