CURRY COCONUT PUMPKIN SOUP WITH CHIPOTLE (VEGAN)
The perfect way to start Thanksgiving!
As many of you may or may not know my sister Nicole is an actual chef. Like a really good one too. She has definitely inspired and taught me a lot of what I know about cooking. I literally ask her every question I have while creating a dish and she has never steered me wrong. I had messaged Nicole a few weeks back asking for her to create a curry -coconut-esque pumpkin soup recipe for the blog this fall. I am hoping to be collaborating with her as much as possible this holiday season and that is starting now!
I am definitely one of those people who gets all gitty at the first sight of pumpkins in the store front. I also stock up - like a hoarder- on my canned pumpkin and pumpkin spice to use year round. I think it is just the most comforting of flavors. I have always been a big fan of good soup. Everything mixed together in a big bowl with amazing toppings... that is just haven to me. As a victim of lactose intolerance, I tend to miss out on the soup experience in most restaurants. So instead I have to make the creamy cups of joy in the comfort of my own home.
Soups can sometimes tend to be a whole day event of cooking. This recipe however is not! It only too about 45 min to create and then I let it simmer for about 10-15 min to soak in the flavor. I ended up freezing the bulk of it, to re-thaw on thanksgiving and serve as an appetizer in small cups. I recommend using the tabasco chipotle hot sauce both mixed in and splashed on the final product. Chipotle hot sauce may be one of my all time favorite creations and it is the perfect addition to this bowl of yum.
Pre-heat oven to 400 degrees and chop pumpkin into 1-inch cubes. Cover pumpkin in coconut oil, S+P and lay out on baking tray. Cut a head of garlic in half, add a little oil and place face down on tray as well. Place in oven and cook for about 20 min, mixing every 10. Make sure not to burn. Next cut 1 onion and dice it into small 1/2 inch pieces. Sauté onions with olive oil for 2 minutes in a large pot. Once the pumpkin has cooked through add to pot along with 4-5 minced roasted garlic cloves. Add a 1/2 cup white wine and veggie broth to cover the pumpkin and continue cooking for 3-4 minutes. Cook at medium heat till the pumpkin is soft. Purée all ingredients either with food processor, blender or hand blender. Add 1 can of coconut milk a dash of sugar, curry powder ( about 1 tbsp but flavor to your liking), chipotle ( about 1 - 2 tsp, depends on how spicy you like it!) and Salt and pepper to taste. Reduce heat to low and let simmer for 10-15 min.
Slice second onion and sauté in a pan with olive oil and balsamic vinegar 2-3 min. Add mushrooms and cook another 2 min then turn to low heat and cover for 2-3 min.
Bowl soup and top with onion + mushroom mix along with chopped cilantro, a drizzle of coconut milk and a dash of chipotle hot sauce for a kick. You can also serve the soup in a hollowed out pumpkin and whip the coconut milk for decoration.
- 1 cooking pumpkin
- 2 medium onions
- 1 head of garlic
- 1 carton of Mushrooms - I suggest hitting up your local green market or whole foods to get an eclectic blend
- A handful of cilantro
- 1 can of coconut milk
- 1 /2 cup white wine
- 1 carton of vegetable broth
- Curry Powder
- Chipotle -either a powder spice or tabasco’s Chipotle hot sauce (which I recommend )
- Balsamic vineager
- EVOO + S+P
Hope everyone is excited for the holiday! I would like to wish everyone the happiest, most thankful of thanksgivings. Make sure to spend it with the ones you love and feed them lots of joy!