Sunday, September 27, 2015

Pumpkin Soup (Halloween #4)

Pumpkin Soup

1 can Pumpkin
1/2 can Coconut Milk
1 cup Water
2 tsp Beef Bouillon
1 Shallot
Thumb-size chunk Ginger
1 tsp Cinnamon

1. In a crockpot, mix the pumpkin, coconut milk, water, and bouillon.  Make sure the crockpot is on high.
2. Dice up the shallot and add to the pot.
3. Peel and dice up the ginger.  Add this to the pot along with the cinnamon.
4. Let it crock for at least 2 hours before serving.

This is a mellow soup with bites of spice from the ginger pieces.  This would be great for soup shooters.  You could easily offset the mellow body with a slice of smokey crisp bacon.  If you are more of a cheese and meat person, I would suggest a toothpick with a cube of smoked gouda and spicy salami.

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