By Fredrica Syren
Since I like to eat according to the seasons and whatever fruit and vegetables are available locally, fall always means pumpkin to me. I like making quinoa stuffed pumpkin, pasta with pumpkin, pumpkin desserts and my kids’ favorite — pumpkin soup. I like to use fresh pumpkin; however, canned pumpkin works as well. This is a rich pumpkin soup that’s perfect for a cold fall evening.
Pumpkins are not just pretty to look at, but they also are bursting with nutrients like vitamin A, fiber, the antioxidant beta-carotene and potassium. If you use fresh pumpkin, make sure to save the seeds, then toast them for a wonderful and nutritional snack.
- I tbsp. coconut butter
- 1 small yellow onion, minced
- 2 garlic cloves, minced
- 1 tbsp. garam masala, or substitute with curry powder
- 2 tsp fresh ginger, grated
- 4 cups fresh or canned pumpkin
- 3 cups vegetable broth
- 1 cup coconut milk
- Salt and black pepper to taste
Heat oil in a pot on medium heat and sauté onion, garlic and garam masala for a minute or two. Add pumpkin and cook another minute. Add stock, coconut milk and ginger. Bring mixture to a simmer for 20 minutes, uncovered. Stir once in a while. Blend soup until smooth and return to pot. Add salt and pepper, and serve hot with toasted pumpkin seeds or bread.