Photo by Karen Keb
Pumpkin and coconut are popular flavors; why not put them together?
Ingredients
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon crushed red pepper flakes
- 8 cups pumpkin puree
- 2 (14-ounce) cans coconut milk
- 3 cups vegetable broth
- 1 teaspoon cinnamon
- 1/4 teaspoon garam masala
- 1 teaspoon salt
Directions
- In a large stockpot, heat the olive oil over medium heat and sauté the crushed red pepper flakes for a minute.
- Add the pumpkin and stir well. Pour in the coconut milk and vegetable broth, stirring well. Bring to a simmer and cook for 10 minutes.
- Using an immersion blender, puree the soup in the pot. Add the cinnamon, garam masala, and salt; simmer for another 20 minutes.
- If the soup is too thick for your liking, add more vegetable broth to taste. Garnish with nuts, croutons, or fresh herbs.
