Spicy Pumpkin Soup with Coconut Milk
Cleaning out the pantry always makes hungry. Come to think of it, so does packing. And lugging laundry. But the truth is, this time of year- anything can make me hungry. I could blame it on shorter daylight. Or the jarring touch of the cold tile floor when I tumble out of bed barefoot and sleepy and weave through boxes of books and movies to locate my tea mug, gone missing since three PM yesterday when I set it down- goddess knows where- to help my husband wrap one of my abstract paintings.
All of it makes me hungry.
Spicy Pumpkin Soup Recipe with Coconut Milk
Originally published January 2007.I whipped up this quick and easy chowder to fortify our California-dreamin' souls. The recipe is a simple improv, straight from the pantry. The coconut milk makes it dairy-free.
1 tablespoon olive oil
Heat the olive oil in a heavy soup potover medium-low heat and add the garlic, cumin and curry paste; stir for one minute. Add the pumpkin, fire roasted tomatoes with green chiles, roasted corn, and salsa. Stir to combine.
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Add a can of rinsed and drained black beansfor more protein.
More pumpkin soup recipes from food bloggers:
Spicy Pumpkin Soup from Simply Recipes