The first time I had pumpkin soup was at a Sabbath lunch at Andrea’s house. We go to church together. Andrea is a great cook and I always being at her house. I have tried over the years to make it the way she did that day and I think this is the closest to her recipe. I could ask for the recipe but its fun trying to figure it out.
I made this soup for my friends for lunch, I enjoy making food for my friends. We get to chat and the children play.
I have made pumpkin soup a lot in many variations and this is my best yet. I think its the coconut milk. I have fallen in love with coconut milk recently. It is creamier than regular milk and makes this soup taste luxurious.
This soup can easily become vegan/vegetarian by sapping chicken stock with vegetable stock and leaving the chicken all together.
- 1 tablespoon olive oil
- 1 onion, coarsely chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 cloves garlic, grated
- 1 teaspoon thyme
- ¼ teaspoon nutmeg
- salt and pepper to taste
- 1 tablespoon fresh ginger, grated
- 3 lb pumpkin, peeled, chopped
- 2 cups chicken stock
- 1 bunch parsley
- 1 can coconut milk
- Heat the oil in a large saucepan over medium-high heat before adding the onion, carrots and celery and garlic. Cook until the onion becomes translucent.
- Add the ginger, garlic, thyme and nutmeg Cook for a minute before adding the pumpkin.
- Toss the pumpkin in the oil and cook for 5 minutes. Add the chicken stock and bring to a boil before reducing the heat to lower. Cook for 30 minutes or until the pumpkin is tender. Remove from heat and allow to cool slightly.
- Pour the soup into a blender and blend until smooth. Add most of the chopped parsley. Blend until smooth.
- Return to saucepan and add the coconut milk and cooked chicken. Serve hot