It's soup season, y'all.
Have I mentioned how happy fall weather makes me? Seriously. I'm like a new person when it's below 70.
This soup is light. It makes more of a side to an entree, unless you just want something really small. You may could stir up some quinoa or rice in it and call it dinner. I liked the chunks of onion it it, but if you're more of a smooth soup kind of person, you can use an immersion blender to blend the onions in the soup. Or however you want to do that. I'm all about some onion. Oh, and this soup is HOT! But not overwhelmingly so. I spooned a little plain Greek Yogurt on top for a nice contrast.
Here's the thing though - I didn't measure my cumin or red pepper. Sorry! I'm guesstimating here. It may be best to start with a little and just keep adding until you like it. That's what I did. The flavor of this soup heavily relies on cumin and red pepper flakes, so don't skimp!
spicy pumpkin coconut soup
1 medium yellow onion 2 tsp fresh grated ginger 3 tbsp minced garlic 1 tbsp olive oil 3 tbsp cumin 1 tbsp red pepper flakes (start with little, and work it up!) 15 oz can pumpkin puree 14 oz can of coconut milk 2 1/2 cups vegetable broth 2 chicken bouillon cubes 2 tbsp brown sugar salt & pepper plain yogurt (optional) fresh cilantro (optional)
Chop your onions to your desired size. In a skillet over medium heat, add your olive oil and onions and cook until tender. About 10 minutes. Add ginger and garlic and cook for another 5 minutes. Add cumin, red pepper, pumpkin, coconut milk, veggie broth, chicken bouillon cubes, brown sugar, salt & pepper. Let it simmer for 10 minutes. Taste it and add more seasoning if needed. Top it with yogurt and fresh cilantro. Enjoy!