Quick and Easy Coconut Pumpkin Soup (Orange You Glad It’s Tuesday?)

Knock knock!

Who’s there?

Orange.

Orange who?

Orange you glad it’s Tuesday so we can eat coconut pumpkin soup?

(Me too!!)
_____

Quick and Easy Coconut Pumpkin Soup

The basic pumpkin soup recipe here is my own, borne of having lots of pumpkin stashed in my freezer (my mom and I stew a big batch of sugar pumpkins every fall) and being time-strapped (hence the reliance on dried seasonings). That said, I’ve tweaked my recipe to suit canned pumpkin, and souped it up (heh) with curry powder and coconut milk, an idea I got from Mark Bittman’s Indian-style pumpkin soup variation in his cookbook How to Cook Everything Vegetarian. The result? A fast, filling, and beautifully orange weeknight soup.

Prep time: 20 minutes Serves: 4

Ingredients:

1 15-oz can pumpkin

2½ cups vegetable broth

¾ tsp onion powder

¾ tsp curry powder

¼ tsp ground ginger

5 tsp sugar

¼ tsp salt, plus more to taste

½ cup canned coconut milk (optional)

Raisins or thinly sliced green onions, to garnish (optional)

Directions