Pumpkin Coconut  Soup

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For many kids, soup is a tough sell. Some kids really dig the creamy nature of a blended soup. Some need to see some actual food floating around. Either way, soup is a great habit to get your kid(s) hooked on. For life. Soup starts at nourishing, with the right ingredients, of course. After nourishing, soup is a whole host of other things. It's memories. It's a warm hug. It's a reminder of those beautiful people in your life who are the only ones who could make that soup. It sits in your bones and reminds you that you are well. Chicken soup for the soul? Yes. Absolutely. But it doesn't stop at chicken soup. Trust me. 

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Serves 6

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You'll need:

2 T coconut oil or extra virgin olive oil

2 shallots, finely diced (about 1/4 cup)

1 T fresh ginger, grated

1 3" piece of lemongrass

2 lbs (or 1kg) pumpkin, peeled and cut in large dice

5 C vegetable stock or bone broth or water

1 C coconut milk, divided

Celtic Salt, to taste

Freshly ground black pepper, to taste

3 T pumpkin seeds, toasted (the toasting is optional)

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To make:

1. In a medium saucepan, heat the oil over medium heat.  Add the shallots and let cook for 2-3 minutes before adding the ginger and lemongrass.  Then, let them cook together until translucent and fragrant.

2. Add the pumpkin and a generous pinch of salt.  Stir to combine and add 1/2 C of the stock/broth/water.

3. Once the stock has almost fully evaporated, add the remaining stock and bring to a boil. Let it cook till tender, around 30 minutes.

4. Reduce to a simmer and add the coconut milk (except for 2-3T). Then, remove from heat and remove and discard lemongrass.

5. Transfer soup to a blender one ladle full at a time and puree until creamy and awesome.  Return back to the saucepan and adjust seasoning.

6. Serve garnished with pumpkin seeds and a swirl of coconut milk.  If you've got fresh herbs to play with, mint or cilantro would work nice.

7. Enjoy!

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P.S. I added some sliced baby leeks with the shallots and a carrot (leave the skin on if it's organic or if it came from your garden) before adding the butternut squash/pumpkin. Just for a boost in flavor and a to add a couple more vegetables ;) 

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