Halloween is finally here. The pumpkin is carved, the scary costumes are all done, the children are straining against an imaginary tether trying to get outside to trick-or-treat.
There is only one problem though; once the sun sets, it will be colder than a ghoul’s soul out there. Warm them up with this fantastic soup. If you need to make this soup in a hurry, be sure to try out canned puree. It will not taste quite as good, but it will still hit the spot.
Servings: 6
- 25 mL butter
- 15 mL olive oil
- 2 large shallots, chopped
- 2 stalks green onions, chopped
- 1 medium carrot, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, chopped
- 2 pcs bay leaves
- 3 sprigs fresh thyme
- 1 g ground allspice
- 1 pcs jalapeno chili, seeded and sliced
- 1 L chicken stock
- 500 g pumpkin, chopped (preferably used from Halloween!)
- 250 mL coconut milk (about 1 can)
- to taste salt
- to taste freshly cracked black pepper
- Heat butter and olive oil on medium high in a large pot.
- Add shallots, green onions, carrot, celery and garlic and sauté until soft and just golden.
- Add remaining ingredients, except cream. Bring to a boil.
- Cover and reduce heat to low.
- Simmer, covered for about 45 minutes or until pumpkin is tender.
- Puree until smooth.
- Return to medium heat and bring to boil.
- Add coconut milk and simmer for a few minutes, to develop flavour.
- Season the soup with salt and pepper.
{ 1 trackback }