Monday, October 17, 2011

Pumpkin Soup

pumpkin coconut soup

2 tbsp. olive oil
1 medium sized yellow onion
3 cloves minced garlic
1 inch grated fresh ginger (seriously, it's worth buying it fresh)
1 tsp. ground cumin
1 bouillon cubes
1.5 cups chicken broth
1 15 oz. can pumpkin puree
1 cup cooked chicken cut up
1 14 oz. can coconut  milk
2 tsp. salt (more to taste if you'd like)
1-2 tsp. pepper
1/4 bunch fresh cilantro

1. chop the onion into small pieces, mince garlic cloves, and grate the ginger.  In a large spot, add 2 tbsp. olive oil over medium heat. once the oil has heated, add the chopped onion, ginger, and minced garlic to the oil and stir.  cook for about 5-7 minutes until the onion is mostly cooked through (it will be translucent).

2. add 1 tsp. ground cumin and stir, allowing the cumin to get all toasty and fragrant, about 1-2 minutes. 

3. add the rest of ingredients and bring the soup to a simmer.  add 2 tsp. salt and 1 tsp. pepper (again, you can add more after this if you'd like allow to simmer for 25 minutes so that everything heats through and the chicken becomes very tender.

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