An Asian Twist on the Pumpkin Soup

With this cool weather, there is nothing better than eating soups. I tried to fix soup as often as I can. Since at my house, I am the only one eating it, I have soup for several days in a row;-) at least that’s an easy lunch!!! I love butternut squash soup and pumpkin soup. But being lactose intolerant, I cannot add any dairy product to make them creamier so i thought maybe I should add coconut milk. Different but good. You ought to try.

Ingredients: 2 1/2 lbs of pumpkin peeled and diced, 5 cup of water, 1/3 cup of soy sauce, 1 sweet yellow onion sliced and diced thinly, 1-2 inches of fresh ginger grated, 5 tbsp  of brown sugar, 1  1/2 cup of coconut milk, 1 tsp of powder ginger, salt and pepper to taste, dry coconut flakes for decoration, toasted sesame seed oil.

In a large pot, add 2 tbsp of toasted sesame seed oil. When the oil is getting hot, add the onions and saute. Then add the pumpkin and saute it. Lastly add the grated ginger and saute as well. Add the water and the soy sauce to the pot and bring to boil. When the soup has come to boil, reduce the temperature and add the ginger, and the salt and pepper. Stir well and cook for 30 minutes. With a mixer, puree the soup, then add sugar and cook for another 30 minutes at medium-low temperature. You may need to add salt and pepper if necessary. Before you serve the soup, add the coconut milk and stir. Serve in small bowls and sprinkle with dry coconut flake. You may also add chopped basil. Et voila!

Bon Appetit and Happy Cooking!!!