M...eat...less
It always happens that the day I decide to cook soup is a cold and
gloomy day. I had potato soup down to make but then I used the potatoes for
dinner the day before. My mother had a pumpkin and I found some truffle butter
in the refrigerator, a-las a recipe is born.
I love to roast pumpkins before blending them into a soup. It adds
loads of flavor and it is super simple. If you don’t have truffle butter use any
butter you like with a few cloves of garlic. This is a lovely vegan (not really) soup, so flavorful.
Each ingredient really stood out on its own, especially the coconut milk. I find
sometimes coconut milk in soups tends to get lost, but not this one. I
purposely added the coconut milk last and did not cook it, just slightly warm
it. It was a perfect balance of coconut milk, coriander, cumin pumpkin and
truffle butter.
Everyone loved this, my mom and sister went to town in in and my husband
had a bowl of it as well. I wasn’t expecting him to appreciate the flavors, but
he loved it too, a recipe to stay.
Ingredients (printable ingredient list)
3-4 cups chopped Pumpkin
2-3 tablespoon melted Truffle
butter
½ teaspoon Cumin (plus more to taste)
½ teaspoon Coriander
1 teaspoon sea Salt (or to taste)
1 ½ cup Coconut milk (add more or less for the thickness you prefer)
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