This one is probably one my favourite soups. I was inspired to create a pumpkin soup because of course, Halloween just past and we are slowly approaching Thanksgiving. Now, in Australia we do not celebrate Thanksgiving, however, being I'm American I have my annual Thanksgiving dinner and invite my closest friends over for an amazing dinner. I'm thinking of possible making this soup as an entree so I thought I would make and test this recipe. Of course, it turned out lovely, creamy and full of flavour.
Come with me on this creamy soup journey!
My ingredients
I used a hand blender to purée my soup
Ingredients
1 onion chopped
Check for seasonings and adjust as needed. Enjoy!
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Ingredients
1 onion chopped
2 carrots chopped
1 tsp dried thyme or fresh
2 lbs pumpkin chopped
1/4 cup white wine
1 14oz can coconut milk
2 cups chicken stock, preferably homemade
Salt and pepper to taste
Oil to sauté
In a dutch over or heavy bottom saucepan, saute onion and carrots until tender. Add the thyme and cook until fragrant, 2-3 minutes. To this add the chopped pumpkin and mix to combine, season with salt and pepper.
To the pot add the white wine, coconut milk and chicken stock. Cover and allow to cook on a medium heat for 40-50 minutes or until pumpkin and carrots are fork tender. Use a hand blender and puree until smooth and creamy.
To the pot add the white wine, coconut milk and chicken stock. Cover and allow to cook on a medium heat for 40-50 minutes or until pumpkin and carrots are fork tender. Use a hand blender and puree until smooth and creamy.
Check for seasonings and adjust as needed. Enjoy!
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