Posted on | October 16, 2011 | No Comments
I have been cooking and baking with pumpkin for only a few years now; but once I tried to prepare pumpkin dishes myself, I was hooked. I don’t know what took me so long because there are lots of great pumpkin recipes out there. Maybe I can get you hooked as well with some Iced Pumpkin Cookies or some Pumpkin Cornbread ?
Since autumn has started, it is time for some more soup. I love to eat a bowl of hot soup to keep me warm while it starts to get colder outside. This pumpkin soup does just that; but it also satisfies my appetite for international food. Perfect…
- olive oil
- 1 1/2 big onions, minced
- 4 medium sized potatoes, peeled, diced
- 6 cups pumpkin, peeled, diced
- 2 garlic cloves, minced
- salt, pepper
- 2 tsp turmeric
- 1 tsp coriander
- 1 tbsp cumin
- 1 tbsp lime juice
- 1 tbsp fish sauce
- 1 can coconut milk
- 1 tsp brown sugar
In a large pan, heat a little olive oil. Add the onion, potatoes, and the pumpkin. Cook for several minutes, occasionally stirring.
Add enough water to cover the pumpkin and potatoes. Let the soup simmer until the potatoes and the pumpkin are soft.
While the soup is cooking, add the garlic, some salt and pepper, as well as the spices and the fish sauce.
Once the potatoes and pumpkin are soft, puree the soup either with an immersion blender/mixer or in a blender.
Add the coconut milk and the sugar, mix everything. Taste the soup. Adjust the seasoning to your liking.