Creamy Pumpkin Soup
Why I Love This Recipe
I created this recipe because of my grandmother. She is 92 years old and she has a hard time eating sold foods. My grandma also has server dementia so she also doesn't like food that looks dark, she prefers a white, pink, and even yellow looking foods. My mother bought two fresh pumpkins from the store and asked me to make my grandma soup.
Did you know that Pumpkin is an excellent source of vitamin A , potassium and the antioxidant beta-carotene!
And.....the potassium within pumpkins has a positive effect on your blood pressure!!
Also, coconut milk is lactose free! So if you are lactose sensitive you can enjoy this creamy soup!
Ingredients You'll Need
1 fresh pumpkin
2 tablespoons butter
1/2 cup water
1 yellow onion (sliced)
1/2 cup water
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 1/2 teaspoons ground ginger
2 tablespoons brown sugar
1 can light coconut milk
dash of salt
dash of pepper
1 teaspoon butter (melted)
Preheat oven to 350 degrees.
Bake pumpkin for 35 minutes or until soft.
Let pumpkin cool.
Slice the pumpkin in half and take out the seeds and place to the side.
Peel the skin off of the pumpkin.
Once the pumpkin is peeled, cut the pumpkin into cubes.
In a cast iron pan (or skillet) place the pumpkin with 1/2 cup of water and 2 tablespoons butter.
Once the water started to boil, add the sliced onions.
Cook until the onions and pumpkin are soft.
Once the onions and pumpkin are soft place into a blender with 1/2 cup of water.
Blend until smooth.
Pour the pumpkin puree into a pot with the light coconut milk.
Mix well and let simmer.
Add in the cinnamon, nutmeg, ginger, and brown sugar.
Let simmer for 15 minutes.
add salt and pepper.
Pumpkin Seeds (garnish)
Wash the pumpkin seeds under cold water.
Place in a bowl with 1 teaspoon melted butter.
Add the dash of salt.
Place on a baking sheet.
Bake for 20 minutes at 350 degrees.
Top the soup off with a few pumpkin seeds!