I made a sugar-free pumpkin pie over the weekend and had left over pumpkin. That’s right, I made a low carb pumpkin pie from scratch with a real pumpkin. Check out the recipe from DietDoctor.com. It’s delicious. Surprisingly, I didn’t miss the sugar, mostly because I topped it with homemade whipped cream…. Might try a different crust next time. Will definitely have to do a low carb pumpkin pie post in the near future. But this post isn’t about pumpkin pie, it’s about this perfectly, amazing spicy pumpkin coconut soup.
We officially had our first frost on Tuesday night. As a result, the garden is dead. I think I can probably salvage a few more tomatoes, but they never taste the same after a frost…. Everything else is fried, which makes me sad. And it’s dark and rainy outside, which is exactly why I decided to make a soup with my leftover pumpkin.
Soups are one of the best things about fall. There’s nothing better than a steaming bowl of soup to warm you up on a rainy day. I try to always keep chicken and vegetable broth stocked in the pantry so I can make soup on a whim. Also, soups are sooooo easy to make and perfect when you’re short on time. You don’t have to follow a recipe. Sometimes I make soup just to use up whatever meat and veggies are in the fridge.
Pumpkin soup might not be for everyone. Unfortunately, Kris isn’t the biggest fan of pumpkin-flavored anything but decided to humor me with this soup. And guess what? He liked it! The pumpkin is pretty mild in this soup. The flavor combo of the pumpkin with coconut milk, garlic, hot peppers, turmeric, and curry is like the very essence of fall comfort foods. Don’t skimp on the yogurt and pumpkin seeds; they really complete the dish. You can eat this on its own or serve as part of a meal. Either way, spicy pumpkin coconut soup definitely will have a permanent place as part of my fall meals. Might try substituting in some different winter squashes at some point as well. However you make it, enjoy!
- 550-600 g of cubed sugar pumpkin, peeled and diced
- 1 -13.5 fl oz can of full fat coconut milk
- 2 cups of broth, chicken or vegetable
- 1 medium onion, diced
- 1-3 hot peppers, mined - habaneros or Thai chili peppers
- 3 garlic cloves, minced
- 1 tbsp butter or coconut oil
- 2 tsp turmeric
- 1 tsp yellow curry powder
- 1 tsp salt
- ½ tsp black pepper
- Yogurt for serving
- Raw pumpkin seeds, for serving
- In a large saucepan or Dutch oven, heat butter or coconut oil over medium heat.
- Add onion, hot pepper, and garlic. Cook until onion is translucent, about 5-10 minutes.
- Once onion is cooked, add cubed pumpkin, broth, and coconut milk. Add in seasoning - turmeric, curry, salt, and pepper. Stir to combine.
- Bring soup to a boil. Once soup starts to boil, reduce heat to medium-low and simmer for about 20 minutes, until pumpkin is soft.
- Once pumpkin is soft, remove from heat and let cool slightly.
- Place soup in a blender and puree until smooth.
- To serve, top with yogurt and pumpkin seeds.