Wednesday, February 24, 2010

Soup Swap! Roasted Pumpkin Soup with Coconut Milk

Maggie's Roasted Pumpkin Soup with Coconut Milk

I don't use recipes, but here is what I did to the best of my recollection.

Clean out the bottom drawer of your fridge and see what root veggies you find. I cut potatoes, onions, carrots, and I think an apple or two into bite sized pieces, placed them a large class pan, added olive oil, sea salt, cracked black pepper, sage and rosemary and roasted everything at about 425 until they smelled great and were caramelized and roast-y. Stir every 15 minutes or so.

Then, put a whole butternut squash, pie pumpkin, or a couple of smaller acorn squash in the oven. I am lazy so I roast them whole. When I can easily stick a fork in them, but before they collapse to mush, I take them out and let them cool. Then peel them and remove the seeds. I used a large "Long Island Cheese" squash for this particular soup, because it's what I had.

 Place your roasted veggies, pumpkin/squash, and a bunch of veggie stock in a large pot. I make veggie stock with leftover bits and ends of things, so I used my homemade veggie stock, but you could use store bought stalk, chicken stock, or water if you like. Bring to simmer. When all veggies are tender, use a stick blender to make the soup creamy. (could put it in a blender, if you don't have a stick blender). Or leave it chunky if you's up to you. :) Then I added 2 cans of coconut milk, and a bunch of spices: Penzey's Tandoori seasoning, curry powder, turmeric, coriander, salt and pepper. Adjust seasonings to taste, and you're done!



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