PUMPKIN COCONUT MILK SOUP

My obsession with pumpkin everything has been made clear over the last few months, especially since moving to Switzerland. It's pumpkin season here, and pumpkin soup is on every menu at every restaurant, I feel very satisfied. There is something so hearty and creamy about this vegetable, that too is super healthy. Pumpkin is full of vitamins A, C and potassium, and pumpkin seeds are extremely healthy too! It is so easy to make this soup vegan, but if you prefer to cook with chicken stock, you can use this instead of water. With the rich flavor of the coconut milk, I suggest you leave the recipe as is! 

I was cooking for 12 people last Friday and as everyone in my family lives in pumpkin soup this time of year, I thought I would make my own version as a warming starter. It definitely hit the spot!

I am posting the recipe here for 4 and if you need to cook for 12 like me, just triple all of the ingredients! I decided to make this a very pure soup, but if you like to add potatoes or leeks, you can find my other recipe here! 

Husband approved.

Ingredients: 

2 lbs pumpkin, chopped

1 can fresh coconut milk

6 cups water

2 tbsp coconut oil

Salt and pepper to taste

1 tbsp ground turmeric

1 tbsp ground cumin

1 tbsp ground curry

Garnish

1 cup pumpkin seeds

1 tsp coconut oil

1/2 tsp ground paprika

1/2 tsp ground cayenne pepper

1/2 tsp ground cumin

Directions:

Heat coconut oil on medium heat in large soup pot. Add the pumpkin and spices and sautee for about 10 minutes. Add the water, coconut milk, sea salt and pepper. Bring to a boil, reduce heat, and let simmer until the pumpkin is soft, about 30 minutes. Meanwhile, in a small pan, add the coconut oil, pumpkin seeds, paprika cayenne and cumin. Toast on medium heat for about 5 minutes.

Once the soup is cool, puree in blender, add back to pot and reheat. Garnish with toasted pumpkin seeds.