i just made pumpkin coconut soup from
justcookalready (compliments of jenna vela) for the third time and am wondering why i don't make it every day. tyler and i would both agree that this is the best thing i've ever made. it's sooo good! although it's still 90 degrees and green here in florida, i had to make soup today so i could feel like it was fall. i just have to keep telling myself that i will be so thankful for this weather come january. i wanted to include the recipe so you can make it. seriously, you won't be disappointed.
pumpkin coconut soup
ingredients
5 tbsp. olive oil
1 medium sized yellow onion
3 cloves minced garlic
1 inch grated fresh ginger
1 tsp. ground cumin
1 tbsp. chicken base or 2 bouillon cubes
3 cups chicken broth
1
can cooked chicken (or you can use 2 chicken breasts... but canned
chicken is easier and tastes better in this recipe)
1/2 butternut squash, peeled and cut into cubes
1 15 oz. can pumpkin puree
1 14 oz. can coconut milk
2 tsp. salt (more to taste if you'd like)
1-2 tsp. pepper
1/4 bunch fresh cilantro
directions
1. preheat oven to 425 degrees.
2.
chop the onion into small, even pieces and grate the ginger with a fine
grater. in a large stock pot, add 2 tbsp. olive oil over medium heat.
once the oil has heated, add the chopped onion, ginger, and minced
garlic to the oil and stir. cook for about 5-7 minutes until the onion
is mostly cooked through (it will be translucent).
3.
while that's cooking, peel your butternut squash and take 1/2 of it and
cut into about 1/2 inch cubes. in a small glass pyrex dish, add the
cubed squash and pour 3 tbsp. olive oil over top. add a sprinkle of salt
and pepper. mix together so that all the cubes are coated in the olive
oil. make sure the pieces of squash are in one layer (no overlapping) so
that they can cook evenly. bake in your oven for 25 minutes.
4.
By this point, your onions, ginger, and garlic should be ready. add 1
tsp. ground cumin and stir, allowing the cumin to get all toasty and
fragrant, about 1-2 minutes.
5.
add pumpkin puree, coconut milk, chicken base, chicken stock, and
drained canned chicken (or chicken breast). if you're using chicken
breast, cook over medium heat in a skillet with a few tablespoons of
olive oil. cut into small pieces. add to the soup once cooked through)
stir together and mix completely. up the heat JUST A TAD so that you
can bring the soup to a simmer. add 2 tsp. salt and 1 tsp. pepper
(again, you can add more after this if you'd like. depends on your
taste buds. mine ask for salt). allow to simmer for 25 minutes so that
everything heats through and the chicken becomes very tender.
6.
when your squash is done, remove from the glass dish, making sure to
drain away any access oil, and add to the soup. allow to simmer and
cook for about 10 more minutes.
7.
take a bunch of cilantro and rinse it, shaking it well afterwards in
the sink. remove the leaves from the stem and give it a rough chop.
when the soup is finished, dish into a bowl and add the cilantro
leaves. a squeeze of lime wouldn't hurt.
makes 3 large bowls or 4 smaller bowls
here are a few changes i make:
* i use 2 cans of chicken instead of 1. if you like a lot of meat in your dishes, use 2 or perhaps 1 1/2. i didn't think 1 was enough.
* i actually skip the butternut squash altogether. the first time i made it, the squash was really hard for me to peel and took a long time to prepare. i found that it adds great texture to the soup but not a lot of taste. so for me, the added texture isn't worth the struggle and time.
* sometimes the store is out of fresh ginger, so i'll use 1/2 T dried ginger instead. fresh ginger is better, but dried ginger works too.
ok now, try this recipe. it's so perfect for fall and winter and will make you so happy.
