Pumpkin Pie Soup is a hearty and flavorful soup that is guilt free! It is a light soup which has all the lovely aromas of a pumpkin pie! It is a warming soup especially for an autumn or winter day or night.
Although the soup is wonderful just on its own, croutons and/or roasted pumpkin seeds make really tasty garnishes.
|Pumpkin Pie Soup|
1 small Pumpkin, Kabocha, or Butternut squash
1 tsp Oil
1 red onion, chopped
1 small clove fresh Garlic (Optional)
1 large Sweet Potato (Yam), peeled and diced
1/2 tsp Turmeric
1 Tbsp Indian Jaggery or Brown Sugar
1 tsp Sea Salt
1 one inch piece Fresh Ginger, sliced
5 whole Cloves
1/2 tsp Cinnamon
1/4 tsp freshly grated Nutmeg
1/4 cup Coconut Milk
1/4 cup Chilled Coconut Milk for serving
Peel the pumpkin or squash and cut into chunks; the size/shape does not matter since the soup will be pureed.
Heat a soup pot with the oil and add the onions with a pinch of salt; cover and cook stirring often until very soft.
Stir in the garlic, pumpkin, sweet potato, turmeric, jaggery/brown sugar, salt, ginger, cloves and cinnamon; stir well.
Add 4 cups of water and bring to a boil; lower heat and simmer until veggies are soft.
Let cool slightly and puree the soup in batches using a blender or use an immersion blender to puree the soup in the pot. If the soup is too thick, a little boiling water may be added to thin it.
Sprinkle the nutmeg and stir in the coconut milk and heat through but not boil. Test for seasoning, and add additional salt or nutmeg if desired.
Serve hot with a little spoonful of the chilled coconut cream swirled into the soup.