Orange you glad it’s Tuesday so we can eat 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
Turn heat to low and stir in coconut milk. Once soup is thoroughly warmed, remove from heat, garnish with raisins or sliced green onions and enjoy!