I didn't take any photos of the delicious fall soup I made last night but I'll be sure to for my next batch. It was an experiment--which means, I was only cooking for myself and didn't have expectations of how it would turn out. But, my taste buds fully enjoyed the result so I'll share the unspecified ingredients I added to the mix with whomever happens across this blog and pumpkin soup recipe.
A savory 'n perfect pumpkin soup:
Ingredients:
vegetable bouillon
water
1 tsp. coconut oil (or you can use coconut milk to make it creamier but i'm not willing to sacrifice the calories =)
1 small can tomato paste
canned pumpkin (not pumpkin pie mix)
dash of vanilla
1 tbsp. honey
1 tsp. BBQ sauce
garlic juice
spices: cinnamon, ginger, paprika, turmeric, nutmeg, ground black pepper & salt to taste
corn starch for thickening
Cooking Directions:
In a medium sauce pan bring about 2 cups of water to a boil and add 1 cube of vegetable bouillon and the coconut oil. Once rolling add about 2 cups of the canned pumpkin--stir until thick. Add can of tomato paste, BBQ sauce, honey, a dash of vanilla, and garlic juice (I had jarred garlic in my fridge and just let a few drops of juice roll into the soup instead of using the chunks of garlic). Let simmer for 5 minutes. Add the spices to your liking. Depending on the thickness you desire stir in cornstarch. Let the soup roll together about 5 more minutes. Remove from heat and serve.
Garnish with: dollop yogurt (plain or vanilla greek yogurt would be tasty) and/or cilantro.
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