While I don’t do a ton of paleo baking (have you looked recently at how much a bag of almond meal costs?!), when I do take some time to bake, I often find myself with random leftover ingredients I am not sure what to do with. This week, after making a batch of grain-free pumpkin biscuits for a dinner with friends, I found myself left with 1.5 cans of pumpkin puree and nearly a whole can of coconut milk.
Not wanting to waste a single drop of delicious pumpkin-y, coconut-y goodness, I did the natural thing: make soup, of course! By combining the pumpkin and coconut with some leftover spicy chicken broth the hubby used to make poached chicken, I made the best pumpkin soup I’ve made yet this winter.
Here’s how you can make it in your kitchen:
- 1.5 cans pure pumpkin puree
- about 1 (large) can full-fat coconut milk
- 32 oz. chicken broth
- 2-3 cups assorted starchy vegetables (we used leftover cauliflower & butternut squash) (optional, helps to thicken the soup)
- 1 tbsp chili powder
- 1/2 tbsp cumin
- 1/2 tbsp curry powder
- 1/2 tbsp coriander
- 2 tbsp arrowroot powder (optional, helps to thicken the soup)
NOTE: We used chicken broth that had already been used to poach chicken earlier in the week. 1 jar of hot green salsa had been added to this broth when making the chicken. If you want your dish to be spicier, I recommend adding 1 jar of salsa to the broth when cooking. If you’d rather have less spice, use plain chicken broth.
1. Place the chicken broth (and salsa, if you are using it) in a large pot or Dutch oven over high heat. If you are using any starchy vegetables (this is great if you happen to have small amounts of leftover veggies in the house, and helps to make the soup thicker), add these to the pot as the broth heats up. Bring the broth to a boil and then reduce to simmer.
2. Add in the pumpkin, coconut milk and spices and simmer for about 10 minutes. In a small bowl, mix together the arrowroot powder and 2 tbsp of water. This step is optional, but does help to thicken the soup. Add the arrowroot-water mixture to the pot of soup, stir to combine and simmer the soup for another 10 minutes.
3. Using an immersion blender, blend the soup until smooth. If you do not have an immersion blender, go out to the store and get one. (OK, not really, but mine is seriously my favorite kitchen tool!). For real now, if you don’t have an immersion blender, you can pour the soup into a regular blender or food processor and blend until smooth.
4. EAT AND ENJOY!
I topped our soup with some of the guacamole I made for Saturday’s breakfast, and some pine nuts and cilantro. It was delicious!