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Here's a soup recipe that's a
favorite around here:
I made this recipe up to try
to recreate a soup we love at a restaurant.
It's not really close, but it came out good
just the same and is a family favorite,
especially for the fall.
We have pumpkins that seem different here,
they are not as orange in the skin, thicker
in the meat. (maybe there's another name for
it in the US?)
So, in a big pot of water
toss in:
All the orange veggies: pumpkin, butternut
(or any other kind) squash, sweet potato and
carrots.
Then, toss in the onions and the garlic.
Then add: salt, black pepper, cayenne pepper
(be generous, you want a bite in this soup,
or you can use a fresh hot pepper), a
generous dash of turmeric, lemon or lime
juice (start with a few tablespoons), all to
taste.
Boil until tender, then puree the whole
batch (I use a hand blender thing but you
could also put it in a blender).
Stir in: coconut milk to taste (start with a
small amount. I use about two cups per pot
of soup (I buy it in a carton and then I
freeze the rest in portions to use at a
later time).
Then, add more salt or cayenne to taste.
Last: stir in dill.
The color turns out to be such a beautiful
and bright shade of orange and the bits of
dill make it so beautiful as well. It's an
interesting blend and layer of tastes. If
you want to get fancy, you can put some
drops of creamy coconut milk on the top with
a sprig of fresh dill to garnish before you
serve.
Soup--Pumpkin--Thanksgiving--Coconut--Sweet
Potato--Squash |
