This recipe is based losely on a number of recipes I researched and tried out. I found the simplest approach to my version be best. The soup is already complex tasting if you pick ripe in season vegetables (local is even better).
2 sugar pumpkins or 2 large butternut squash
2 sugar pumpkins or 2 large butternut squash
3 C chicken stock
1 C full fat coconut milk (canned)
1/2 t. ground nutmeg (fresh grind will be better)
1 t. ground sage
2-3 teaspoons salt
1 C full fat coconut milk (canned)
1/2 t. ground nutmeg (fresh grind will be better)
1 t. ground sage
2-3 teaspoons salt
Preheat oven to 400 degrees F. Cut pumpkins/butternut squash in half and scoop out seeds. Spray a large glass baking dish with non-stick cooking spray. Place pumpkins/butternut squash, flesh side down on the baking dish and roast until soft to the touch or when poked with a fork through the skin, about 45 minutes. Remove pumpkins/butternut squash from oven and let them cool down. Once they are cool enough to handle scrape flesh from skins into a food processor. Discard the skins.
Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in full fat coconut milk, nutmeg, sage and salt. Mix well and remove from heat. Garnish with parsley.
Serve with Big Buttermilk Biscuits and a lettuce and tomato salad with a simple oil/vinegar dressing.
Cheers!
~Miriam
Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in full fat coconut milk, nutmeg, sage and salt. Mix well and remove from heat. Garnish with parsley.
Serve with Big Buttermilk Biscuits and a lettuce and tomato salad with a simple oil/vinegar dressing.
Cheers!
~Miriam
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