Coconut pumpkin soup

 

I always think it's good karma to start out the new year with a new recipe, to set the tone for the year and start to get traction. This time it's a soup to use up some of those free pumpkins. Happy New Year.

Coconut pumpkin soup
Adapted from a magazine clipping. I’m not sure from which magazine; it was from one or the other of two magazines of which I received a promo copy, I think Food Network magazine and possibly Good Housekeeping. The same recipe appeared in both, apparently sponsored content from McCormick spices and Delish kitchen. You can find the Delish recipe on its site here, although it’s interesting to note that the website recipe calls for a 2-inch piece of fresh ginger instead of powdered, a change probably reflective of the spice company backing.

Ingredients
2-pound pumpkin, peeled, seeded and cut into 1-inch pieces
1 large sweet potato, peeled and cut into 1-inch pieces
4 tablespoons olive oil, divided
1 teaspoon salt
½ teaspoon pepper
1 onion, chopped fine
2 carrots, peeled and cut fine
2 garlic cloves, minced
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon ground ginger
4 cups broth
1 can (13.6-ounce) coconut milk, unsweetened
Optional garnish: chopped parsley and toasted pumpkin seeds

Method
Preheat oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Toss pumpkin and sweet potato chunks with salt, pepper and 2 tablespoons of the olive oil. Bake for 20 to 25 minutes until tender.

Meanwhile, in a large heavy pot, heat remaining oil. Add onion and cook for about 10 minutes. Add carrots, cover and cook until vegetables are just tender, 8 to 10 minutes. Add garlic, coriander, paprika and ginger and cook for one minute. Add broth and coconut milk. Bring to a simmer and cook for 10 minutes.

Remove pot from heat and let cool slightly. Add pumpkin and sweet potato chunks to pot. Puree with a stick blender.  Adjust seasonings to taste. Heat through and serve with a garnish of parsley and pumpkin seeds if desired. A swirl of additional coconut milk would also work as a garnish.

Rating: Perfectly pleasant. I feel like perhaps I like some of the squash coconut milk soups I previously tried slightly more, including this slow cooker version, but I would happily make this one again. Very pantry friendly. Makes 6 servings, so I'm starting the new year with some soup in the bank and one less pumpkin taking up room on the basement shelf.