I know you’re planning on being virtuous today. Whether your vice of choice was mashed potatoes, pecan pie or corn casserole (guilty), you overdid it a little, right? It’s possible that I should eat a bag of spinach for lunch today…
Think of this recipe as a little angel on one shoulder, and a little brown sugar covered devil on the other.
Pros of this soup:
It’s easy. It’s fast. It doesn’t actually taste at all like Christmas (cause let’s be real, enough already with the sage…) and without the garnish, it’s pretty healthy.
You could almost memorize the ingredients: 1 can of pumpkin, 1 can of black beans, 1 can of lite coconut milk, some seasonings, water and lime juice/zest. Cinchy.
You really could just dump everything into a pan, heat and serve.
And while it sure isn’t pretty, I actually prefer this puréed in a vitamix, or maybe you have one of those nifty handheld stick blenders. That’d be the ticket. I like the texture better with the beans blended up a little, but you do sacrifice that vibrant orange color if you go this route.
This soup, a little bit of leftover veggie tray? You’re set for a healthy, filling meal.
And then the cravings come…
You know what I’m talking about. You don’t typically eat much sugar in real life. And you don’t need it. You feel good.
And then you break out of that mold. You have just a little sliver of pumpkin pie. And just a few spoonfuls of apple crisp. And what about the sweet potatoes?
And here you are, the week after the day, craving sweet goodness like there’s no tomorrow. What’s a girl to do?
Option 1: eat the above recipe and pat yourself on the back. It’s good.
Option 2: eat the above recipe and add this awesome Coconut Walnut Praline to the top. It’s better.
I’ve been totally digging the sweet/salty combo these days. With the coconut milk in the broth, and the coconut chips on top, you might just think you’re on a sandy beach in the Caribbean.
Of course, this topping put the soup into the next stratosphere!
You might want to make a double batch cause this praline is good on oatmeal, ice cream, yogurt, almost anything! Maybe even corn casserole…although, I don’t need any encouragement to dig into more corn casserole!
Bring on the spinach!
Pumpkin coconut milk soup
Adapted from this recipe
1 teaspoon ground cumin
1 15-ounce can pure pumpkin puree
1 15-ounce can black beans, drained
1 14-ounce can light unsweetened coconut milk
1 cup veggie chicken broth (I used McKays Chicken Seasoning)
4 tablespoons chopped fresh basil
2 teaspoons fresh lime juice
3/4 teaspoon grated lime peel
Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons basil. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper. Garnish with remaining basil.
Melt 1 TBS butter in a small sauté pan over medium heat. Add 1 TBS brown sugar, 1 TBS coconut flakes and 2 TBS walnuts. Stir frequently until nuts are caramelized and golden. Top soup if desired. Or, eat directly out of the pan.