I adapted and translated this from a German recipe I found. Makes a smooth and tasty soup. I liked the addition of coconut milk but I have to admit I like the flavor of traditional butternut squash soup better - but if the idea of coconut milk & cumin appeal to you, definitely try this one. Ingredients 2 1/2 pounds Pumpkin (fresh) 1 medium Onion 2 cloves Garlic chopped 2 teaspoons Cumin ground 2 cups Chicken broth (or boullion) 1 cup Water 1/3 cup Coconut milk 1 tablespoon Lemon juice Salt Scallions optional, for garnish

Instructions
1. Cut open pumpkin, discard seeds, stringy stuff and peel. Cut into approximately 1 inch pieces. Peel onion and cut into rings.

2. Put pumpkin, onion, garlic, cumin, broth and water in a large pot and bring to a boil. Cover and simmer for 20 minutes, or until pumpkin is tender.

3. Process in batches in a blender. You may also use a hand blender, but a normal blender will result in an even smoother soup.

4. Return to pot on stove. Add coconut milk and lemon juice, heat on medium heat while stirring occasionally. Taste and add salt as desired.

5. Serve garnished with leftover coconut milk and scallions.

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Yields: 4 Servings    posted as 160166
    

notes: 

Cuisine:   Uncategorized

Main Ingredient:   Pumpkin