24 Oct CREAM OF PUMPKIN SOUP
4 tbsp olive oil
1-1/2 cups chopped onion
1 cup diced carrot
1-1/2 cups chopped red bell pepper
4 tbsp roasted garlic purée
1-1/2 lbs pumpkin, peeled, seede, and cut into 1-inch cubes (3 cups)
2 cups peeled diced baking potato
5-1/2 cups chicken broth
2 tbsp red wine vinegar
2 strips orange zest
1 tsp dried thyme
2 bay leaves
Dash of ground cloves
1 tsp sea salt
1-1/2 cups coconut milk
Chopped fresh mint and diced apple for serving
-Heat the oil in a soup pot over medium heat and sauté the onion, carrot, and bell pepper for 6 to 8 minutes. Add the garlic and pumpkin and sauté for 5 minutes more.
-Add the potato, broth, vinegar, orange zest, bay leaves, cloves, and salt. Bring the soup to a boil, cover, and simmer until the pumpkin is very tender, about 20 to 25 minutes. Remove the orange zest and bay leaves. Purée the soup in a blender. Strain it, discarding solids. Stir in the coconut milk.
-To serve hot, reheat the soup without allowing it to boil. Garnish with diced apple.
-To serve cold, allow the soup to cool, then refrigerate, covered, until chilled and garnish with chopped mint.