Ahhh, it’s finally autumn in Colorado. The aspens are a gorgeous glowing yellow, the nights are chilly, and I can finally start dressing my dogs up in ridiculous sweaters again. Oh, and it’s also time for PUMPKIN RECIPES! The last two weeks have been a blur of pumpkin, but I had to pick one to be the first, and this creamy Pumpkin Soup with Toasted Coconut is it!
This soup is perfect for pumpkin purists… there’s not a ton of nutmeg or cloves covering up the pumpkin flavor, just some maple syrup and a hint of coconut! This recipe allows the pumpkin flavor to really shine, and is perfect for lunch or dinner on a crisp fall day.
I enjoyed mine after a hike, and with some pumpkin and Daiya Jack quesadillas…
Can you tell I’m excited about pumpkin? I ate it twice in one meal! Now, some people (like my pal Hannah) think that pumpkin is over-hyped, and while they’re entitled to their opinion, I’m also entitled to think they’re a little cray cray. I mean, IT’S PUMPKIN! It’s yummy and delicious and we really only cook with it a couple months out of the year.
What do you think? Is pumpkin over-hyped or are you as excited as I am? What’s your favorite way to use pumpkin in a recipe?
Pumpkin Soup with Toasted Coconut (makes 4 servings)
Don’t have toasted coconut flakes but still want some crunch? Throw on some seeds or croutons!
- 1/2 medium sweet onion, diced
- 15oz can pumpkin
- 2 cups water
- 1/2 cup So Delicious coconut milk
- 3 Tablespoons maple syrup
- 1/2 teaspoon of salt (you might want to add more… I did…)
- 1 teaspoon cinnamon, plus more for sprinkling
- Ground pepper
- Toasted coconut flakes
- Water saute the onions in a soup pot for 6-7 minutes, then add all other ingredients (except coconut flakes and extra cinnamon). Simmer for 15 minutes (uncovered), stirring frequently. If you want a perfectly smooth soup, use an immersion blender to take care of the onions (I left mine whole).
- Check for seasoning, then plate and top with freshly ground pepper, cinnamon and the toasted coconut flakes.