Pumpkin Soup with Herbs , Spices, and Coconut Milk - Recipe
Deet Dee Dee Deeee! -Another soup for National Soup Month. I really enjoy using pumpkin in my cooking, especially soup! Pumpkin combined with herbs and spice always makes me feel good and especially help if I have a cold. For some reason everyone I know has a cold or flu right now. This one has many spices and herbs to make a flavorful broth before adding the coconut milk which makes it creamy and adds another dimension of flavor. Enjoy!
1 (15-oz.) can Cooked Pumpkin
2 c. Chicken Broth
1 tsp. ground Ginger
1/2 tsp. ground Turmeric
1 tsp. Celtic Sea Salt
7-8 Cardamon Pods cracked open
1 Cinnamon Stick whole
15 sprigs Thyme
3 fresh Sage Leaves
1 can Coconut Milk
Combine all ingredients except coconut milk in a heavy bottomed saucepan. Simmer, stirring occasionally, until reduced and thick about 30-45 minutes. Add coconut milk and simmer another 15 minutes. Strain and serve warm.
Pumpkin Soup with Herbs , Spices, and Coconut Milk
(Serves 4)1 (15-oz.) can Cooked Pumpkin
2 c. Chicken Broth
1 tsp. ground Ginger
1/2 tsp. ground Turmeric
1 tsp. Celtic Sea Salt
7-8 Cardamon Pods cracked open
1 Cinnamon Stick whole
15 sprigs Thyme
3 fresh Sage Leaves
1 can Coconut Milk
Combine all ingredients except coconut milk in a heavy bottomed saucepan. Simmer, stirring occasionally, until reduced and thick about 30-45 minutes. Add coconut milk and simmer another 15 minutes. Strain and serve warm.
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