This delicious recipe comes from my bestie, Michelle. It’s a rich and lovely way to bring in the colder season. She says…
There is nothing that speaks fall like chilly nights and the brilliant colors that come with the changing of the leaves. There’s a special smell in the air that is indicative to the coming of the season along with the wet leaves and the changes that happen in my refrigerator.
Here’s what I came up with recently with the last of my garden’s carrots and a sugar pumpkins.
The Soup Ingredients
- 1 med. Sugar Pumpkin cut in half, seeds scooped out and placed face down on a cookie sheet.
- 2 cups carrots-washed and cut into 2 inch pieces
- 2 Leeks (or 1 med onion)chopped and rinsed thoroughly
- 1 T Coconut or Olive oil
- 1 can Trader Joe’s 14 oz. light coconut milk
- 1 cup veggie or chicken broth
- 1 tsp cumin
- 1 tsp curry
- 1 tsp turmeric
- 1 cinnamon stick or ½ tsp cinnamon
- Chicken or Veggie stock as needed.
How to Make it
Pre heat oven to 375 degrees.
Place carrots alongside prepared pumpkin and bake in oven till soft approx. 45 minutes. Chop the leeks and cook for 3-4 minutes in oil. Add cumin, curry and turmeric and let simmer for a couple of more minutes. When leeks are soft add coconut milk and cinnamon stick. Let simmer on the stove for 30 more minutes being careful not to let the coconut milk boil.
When the pumpkin and carrots are cool to the touch scoop the pumpkin out of the shell and puree in your food processor or blender along with your coconut milk mixture (take out cinnamon stick). Keep processing until all the coconut milk is incorporated. Use stock as needed to thin soup to desired consistency.
Season with salt and pepper and place the cinnamon stick back in the soup. Serve the next day. Curry is usually better when it sits for a bit.
I’m warm just writing this! What is your favorite soup or fall recipe?