As I continue on my soup kick, I made us a “clean out the pantry” soup the other evening. I had can a large can of pumpkin left over from the holidays that I wanted to make a spicy pumpkin soup with, plus some veggies that needed to be used, some milk, etc. Much to my surprise, the one ingredient I always have I did not that day, chicken stock. This led me to be as creative as I have been in a while, and with every different flavor I added, praying I didn’t ruin the soup.
It actually turned out excellent, though I agree, I was skeptical.
1 tablespoon grapeseed oil
3 carrots – chopped
1 large yellow onion – chopped
2 cloves garlic – chopped
1 package frozen butternut squash
1 large can pumpkin puree
1/2 tablespoon Italian seasoning
1 1/2 teaspoon curry powder
1 tablespoon Worcestershire sauce
1 small can tomato sauce
1/2 teaspoon cinnamon
1 1/2 teaspoon dried tarragon
1 can lite coconut milk
2 cups milk
2 cups water
Salt and pepper to taste
2 tablespoons fresh Italian parsley
In a large soup pot heat the grapeseed oil over medium heat. Saute the carrots, onion and garlic together for about 5 minutes, then add the frozen butternut squash and saute for about 2 minutes. Stir in the Worcestershire sauce, tomato sauce and pumpkin puree. Add the Italian seasoning, curry, tarragon, cinnamon and season with salt and pepper (about 1 teaspoon of each.) Add the coconut milk, milk and water and bring to a quick boil, then reduce down to a simmer and add in your parsley until ready to serve. Adjust your seasoning and top with a drizzle of balsamic vinegar to serve.