Pumpkin Coconut Soup

Is it just me or it’s virtually impossible to find pumpkins after Halloween? Pumpkin is a type of winter squash that should be readily available from early fall to mid-winter. If stored in a cool place, it keeps well for 2 to 4 months.

This is the easiest soup you’ll ever make. If you can dice an onion, you’re good to go. Of course, if you managed to find a fresh pumpkin, feel free to bake it and purée it beforehand.

Pumpkin Coconut Soup

• 1 onion, diced
• 1 tbsp olive oil
• 2 cups vegetable broth
• 1 can coconut milk
• 1 can puréed pumpkin
• 2 tsp ground cumin
• 2 tsp curry powder
• 2 tsp ground ginger
• Pinch of salt
• Roasted walnuts, for garnish

In a saucepan, heat the oil and sauté the onion for 3 to 5 minutes, until they turn soft. Add all remaining ingredients and stir to combine.

Simmer on low heat for 10-15 minutes. Devour!