Creamy Pumpkin Couscous Soup |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a very fragrant and rich in flavor pumpkin soup that sticks to your ribs. Great to use up your leftover fresh pumpkins from the holidays. Can also be made with butternut or acorn squash. Ingredients:
1 lb pumpkin or butternut, or acorn squash, peeled, chopped in 2-inch pieces and seeds removed. |
rind of 1 lime, + juice of 1 lime |
2 chili peppers, finely chopped and seeds removed |
2 cloves garlic, chopped |
2 1-inch pieces of fresh ginger, skins peeled |
2 tbsp. lemongrass paste (can be purchased in frige salad section, or asian markets) |
lg handful fresh cilantro leaves, chopped |
1/2 tsp cinnamon |
1/2 tsp nutmeg |
1/4 tsp cloves |
1 tsp ground cumin |
olive or vegetable oil |
1 onion, chopped |
2 1/2 cups chicken or vegetable broth |
1/2 cup couscous |
2 14oz cans coconut milk |
salt and pepper to taste |
Directions:
1. Chop the pumpkin flesh into 2-inch pieces
2. Combine the lime rind and juice, chilies, garlic, ginger, lemongrass paste, cilantro leaves (reserve 1 tbsp. for later), cinnamon, nutmeg, cloves, cumin and 1 tbsp olive oil in a food processor. Chop until well combined. Set aside.
3. Sautee the chopped onion in about 2 tbsp. of oil in a heavy pot for a few min, until lightly golden. Add the spice mixture and cook gently for about 5 min.
4. Add the pumpkin and the broth to the pan. Bring to the boil, reduce heat and simmer with the lid on for about 15 min., or until the pumpkin is soft.
5. With the potato masher, mash the pumpkin chunks right inside the pot.
6. Add the couscous and stir to combine. Simmer with the lid on for another 10 min.
7. Add the coconut milk, salt and pepper to taste. Bring to a boil and remove from heat. Sprinkle with reserved 1 tbsp. fresh cilantro.
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