Orange you enjoying all my soup adventures?
All my soups, thus far, have been orange and had the consistency of baby food. You tell me what that says about my state of mind.
This recipe was as easy as it gets. Still, there were problems. First of all, even after you add the coconut milk, it's really thick, so it doesn't so much boil or simmer as violently erupt. I turned my back for one minute and suddenly there were all these orange splotches on the ceiling, on the wall, everywhere. So I'd recomment: thinning it out with more broth, covering it, or stirring constantly. Secondly, I didn't have pepper flakes, so I carelessly used a liberal amount of cayenne pepper. Note to self: there are many peppers in this world, and none of them should be used lightly.
2 tablespoons (1/4 stick) butter
1 cup chopped onion
3 garlic gloves, minced
~3 cups canned solid pack pumpkin (1 big can)
2 cups canned low-salt chicken broth (1 regular can)
2 teaspoons sugar
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
~1 1 /2 cups canned unsweetened coconut milk
Melt butter in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes. Puree soup with coconut milk in blender until smooth. Season to taste with salt and pepper. Sprinkle with nutmeg and serve.