Well, it is officially fall (my favourite season), and everyone knows what that means: pumpkin everything! I don’t know about you, but I love a good, hearty bowl of soup as the temperatures drop, so to go along with the “all things pumpkin” theme of the season I created this recipe a few years back, and it has since been a staple for me.
The great thing about this recipe is that it is incredibly versatile, when I first created it I was vegan and thus omitted the bacon in favour of olive oil, black beans, and fresh off the cob corn. You can also add a dash of yellow curry powder to change up the flavour a bit.
To start off you’re going to want to quickly roast up some butternut squash, to save some time I halve it, season it up with a ½ tbsp oil, ½ tbsp real maple syrup, and a pinch each of salt and pepper, then wrap it in some saran wrap and throw it in the microwave for 10 mins before transferring it to a pan and roasting it under the broiler until it browns and bubbles.
Now for the recipe itself:
Pumpkin Coconut Soup
6 slices bacon chopped
2 cloves minced garlic
5 cups chicken stock
1 can pumpkin puree (not pumpkin pie filling)
2 tbsp real maple syrup
½ cup flaked unsweetened coconut
chilli powder to taste
Cook chopped bacon, set aside reserving grease in pot.
Remove green end and root from leek, discard. Cut white part in half lengthwise and clean thoroughly, chop, add to reserved bacon fat. Cook leeks until just starting to brown, then add minced garlic and cook for 3 more mins.
Add stock, pumpkin puree, and maple syrup, cook until boiling. Once boiling, turn heat to low and puree using emersion blender, then, once smooth, add in coconut and desired amount of chilli powder (I recommend starting with a ½ tsp and working your way up from there).
Cook another 15 mins to let the flavours blend, and then serve topped with chopped bacon.