Don’t tell me it’s too hot for soup. For one, it has been freezing here the last few days, and for another, this is soup from the Caribbean. I don’t believe for a minute your weather is any hotter than the Caribbean.
2 -5 oz cans unsweetened pureed pumpkin
1 quart chicken broth
1 can coconut milk
1 small onion,chopped
2 cloves garlic, minced
1.5 tsp fresh grated ginger
2 bay leaves
3 sprigs fresh thyme, leaves removed and added to pot
salt & pepper
Add everything to a medium pot and simmer it gently. When the ingredients have cooked for about 20 minutes, blend everything to smooth it out. An immersion blender is the easiest way, but you can always use a standard blender with a towel over the top to keep it from ‘sploding.
This was delicious. I suspected it might be a bit like the gingered sweet potato and coconut soup I posted back in February, and it certainly was. This was even easier to throw together though. We topped ours with unsweetened coconut flakes, and I really liked the additional texture it added. Sure, soups traditionally get shoved into the confines of fall and winter, but why not have one as a lighter meal this summer?