Coconut Pumpkin Soup With Crispy Shallots
What’s in your fall soup recipes repertoire? Surely there’s a butternut squash soup and maybe a chili of sorts. But, put those on hold and make this comforting and easy pumpkin soup. It’s not just any pumpkin soup recipe, though. This one is different. This is a pumpkin soup with coconut milk, and the genius part is that you’re using a can of pumpkin puree. You’ll start with cooking aromatic vegetables in a bit of olive oil. Then, you’ll add the pumpkin puree and cook it in the pan, very much like you would tomato paste. Chili powder will add a bit of a kick and fresh ginger will bring some heat (but ground ginger works, too, if that’s what you have on hand). Up the amount of chili powder if you’re craving a spicy pumpkin soup. Let it simmer with some broth, and you’re nearly there. Topping this pureed soup with crispy shallots and thick coconut milk is the best way to enjoy this pumpkin coconut soup on a crisp day.