Last week, one of our dedicated students came to class with a write-up of an extra-credit cooking project she did for a dinner party at her home. She brought in a bowl of the soup and we all agreed it was delightful…

To make a large pot;

4cups cooked pumpkin
2 cans coconut milk
2-3 cans chicken broth
1 large chopped sweet onion
1 large tablespoon minced garlic
1-2 tablespoons or more minced jalapeño pepper
1-2 sticks cinnamon
4-5 black peppercorns
4-5 whole cloves
fresh ginger.
equal parts fresh basil and mint
lemon/lime juice and peel
salt, to taste
water as needed

Cook onion,garlic jalapeño peppers, cinnamon, peppercorns, cloves and ginger in a little olive oil on fairly high heat until well browned.  Stirring to keep from burning and adjusting the heat as necessary.  Takes awhile.  The onions should be brown and the spices fragrant. If it doesn’t smell like there is enough of any one ingredient, now is the time to add more. When finished browning place all in a blender or food processor and puree until smooth.  No large bits of spices.  Taste and adjust for spices.  I  had to add more dry ground cinnamon.  adjust until you like the flavor. Set aside.

In a large soup pot mix pumpkin, coconut milk and one can chicken stock.  Add pureed mixture and mix well.  Taste, Add salt , chopped basil, mint, peel and juice as needed..  The soup will be too thick at this point so add water until it is thinned down somewhat..  Refrigerate overnight or up to several days.  To serve, remove from refrig and check thickness, add water or chicken stock as needed.  Taste and make final adjustments..

Soup garnishes;

mix equal parts sour cream and whipped cream with enough lemon or lime juice for a tangy taste.
Pumpkin seeds

To serve; ladle into small bowls and top with sour cream mix and pumpkin seeds.

I think it would also be good hot.  Then I’d probably use croutons for a garnish instead of the cream.