19 November, 2013
Seasonal Ideas: Pumpkin Soup
This recipe can be made with Pumpkin or butternut squash. Make as much as you would like, the leftovers can be frozen and restore consistency by stove cooking slightly.
Desire amount of pumpkin cut into 2″ pieces with or without skin.
A dash or 2 of Cayenne pepper
1/2 or more of a can of coconut cream (make sure the ingredient is only coconut)
salt to taste
water or natural chicken stock.
2 garlic cloves peeled.
Place pieces of pumpkin or butternut in a large pot with a lid, with the water and/or stock just enough to almost cover the pieces. Add the garlic cloves and boil until pieces are soft.
Place all the pieces into the blender and cover with the liquid remaining in the pot to fill 3/4 of the content, then add the cream to top the pieces. Blend at high speed and add the rest of the ingredients and salt to taste.
Serve hot and top with some chopped cilantro or parsley.
thee onley busdsan snyna