Simple Creamy Pumpkin Soup

Submitted by Cluich

"Based on a recipe I found in a magazine in the waiting room of the little one's orthodontist, this is easy and delicious. Did I mention it was easy?"

 

• Ready In: 13mins
• Ingredients: 6
• Serves: 4

ingredients

• 425.24 g can pumpkin
• 382.71 g can coconut milk
• 411.06 g can vegetable broth
• 4.92 ml dried sage
• 4.92 ml dried basil
• salt and pepper, to taste

directions

1. Mix all ingredients in pot and heat through. Serve hot or chilled (I prefer it hot).
2. Garnish suggestion: Freshly cracked black pepper and a sprig of fresh basil.

Reviews

[karen]

I have to agree with the previous reviewer that while this soup was really easy and quick, it lacked flavor. I made the recipe exactly as posted except that my can of pumpkin was short 1/2 cup of pumpkin that was used in another recipe, so I cut back on the homemade vegetable stock to about 1 cup. I made it on the stove and let it simmer for a few minutes hoping it would give it some depth. After tasting it, I added a tsp of sweet curry and it helped a bit. I also served it with fresh cracked pepper on top. It wasn't terrible..I'll finish it all up, but I wouldn't make it again.

 

[beccasommer]

Its a good base and it certainly is easy. I had to season mine up a bunch, adding curry powder, cummin, and red pepper flakes. I don't know if I'll make it again, but literally, the 3 minute prep time is generous... this is an easy one.