Welcome November! With the start of a new month brings the start of cold and flu season at our house- two out of four of us are sick this week- Momma being one of them. So what better way to make us all feel comfort and joy - as well as get rid of left over pumpkins- than to make up a big batch of creamy pumpkin soup! Throw in some cloud biscuits and everything is almost better- at least our stomachs are happy!
This pumpkin soup recipe could not be easier- I roasted a whole pumpkin but canned pumpkin can also be used- just make sure to get the plain pumpkin puree not pumpkin pie filling! Make a double batch and freeze half for later- soup is so perfect this time of year- a great meal when combined with a side salad and a loaf of crusty bread- or biscuits!
2 cups cooked pumpkin
1 small onion diced
2-3 cloves garlic
2 stalks of celery- sliced
1 large or 2 small carrots- sliced
1 bay leaf
1 tsp Rosemary
1-2 tsp curry powder
salt and pepper to taste
4 cups vegetable stock
1 can coconut milk
bacon drippings- or olive oil
- finely chop onion, garlic, celery and carrot- saute until onions are translucent in bacon drippings- alternatively olive oil can be used as well.
- add in spices and cook for a few minutes
- add in pumpkin
- add in soup stock- mix well and simmer for about 20 minutes
- once soup has simmered for a while - pull out Bay leaf- blend with an immersion blender until all large chunks are gone- the soup should be a creamy consistency. Add coconut milk and keep on low heat until ready to serve!
- additionally we like to top our soup with a variety of yummy goodies- bacon or diced ham add a smokey element to the soup- cooked pumpkin seeds sprinkled on top are also tasty!