One of my favorite recipes for this time of year. Give yourself about 45 minutes to make this soup and get yourself a fresh pumpkin instead of canned. It makes all the difference!

(makes about 10-12 servings)
1 large pumpkin (or 2 large cans of pumpkin puree)

1 1/2 large white onions chopped

1/2 cup black rum (substitute 4 TBL molasses) (I use 1/2 of each)

1/2 cup brown sugar

2 bay leaves

1 stick of butter (8 TBL)

Juice from 2 limes

1 can of coconut milk

1 cup of whole milk or half & half

Handful of fresh parsley and handful fresh basil chopped

3 cups of vegetable stock (about 2 cans)

1/2 cup of white wine

1-2 cloves of garlic (depending on your taste)

Salt and pepper to taste

In large pan, sauté chopped onions in butter, add chopped herbs, spices and sugar. Stir for about a minute. Add wine, coconut milk and whole milk (or half & half). Medium heat. Set aside.

(If using fresh pumpkin instead of canned)
Peel & chunk pumpkin. Cook pumpkin chunks in large pot with vegetable stock and rum/molasses until flesh is very soft. Set aside.

Removing bay leaves, puree all ingredients in blender (remove bay leaves just before you blend). Adjust flavor with salt and herbs, if needed.

Filed under: FOOD by myoshun