Pumpkin Soup Infused with Coconut & Cilantro
- Extra Virgin Olive Oil
- 1 cup chopped onions
- ½ cup diced carrots
- ½ cup diced fresh fennel
- 4 minced garlic cloves
- 4 cups medium diced pumpkin
- Water, enough to cover all of the veggies
- 1 cup coconut milk
- ½ bunch fresh cilantro
- 1 lime
- Kosher salt and freshly ground pepper
Drizzle a little bit of oil in a cold, large soup pot followed by the "mirepoix" (or soup base of: onion, carrots and fennel) and the garlic. Season with salt and pepper, just a pinch. Heat the pot on medium and sweat the mirepoix. Your veggies should be translucent but not browned. They should be soft. When soft, add the pumpkin season with another pinch of salt and pepper and cover with water until veggies are just about covered. Allow the water to boil and reduce the heat to bring to a simmer. Cook until the pumpkin is very soft. Once soft, transfer to a blender in small batches and blend with coconut milk and cilantro. Season with salt and pepper to taste.
Variation: add smoked chipotles and/or curry powder for a spicy variation!