Roasted Pumpkin Soup With Toasted Coconut |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Yummy comfort food. I'm thinking about serving this at my fall wedding. For vegetarians, sub vegtable stock for the chicken. Ingredients:
2 lbs pumpkin or 2 lbs butternut squash, peeled, chopped |
4 cups chicken stock |
1 teaspoon curry |
1 cup coconut milk |
1 dash olive oil |
salt and pepper |
toasted coconut, shavings |
Directions:
1. Preheat oven to 350. Place pumpkin on a cookie sheet; drizzle lightly with olive oil. Roast for 40 minutes.
2. Place a large sauce pan over medium heat; add pumpkin, stock and curry powder. Cook for a few minutes.
3. Place pumpkin mixture in a blender; blend until smooth.
4. Return mixture to saucepan. Mix in coconut milk; heat for a few minutes until hot. Add salt and pepper to taste.
5. Ladle into bowls and sprinkle with shaved coconut.
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