Pumpkin Soup~ with modifications2 carrots, peeled and chopped
1 small onion, chopped
**I also added celery and a turnip, just because I had 'em!
1 tablespoon canola oil
**I used olive oil, and probably a bit more than a tablespoon, but I was sauteing more veggies
15-ounce can pumpkin puree
14-ounce can light unsweetened coconut milk
**I used regular (not light) because that is what I had
14-ounce can reduced-sodium chicken broth
**added ½ can more
1 tablespoon brown sugar
3/4 teaspoon salt
**I added pepper, too
1/2 teaspoon ground ginger
In a large saucepan, cook carrots and onions in oil over medium heat until soft (about 5 minutes). Add chicken broth, cover and cook until carrots are soft (about 5 minutes more).
Carefully transfer vegetables and broth into a blender. Add pumpkin, brown sugar, salt and ginger, and blend until smooth. **I skipped this step, I like my soup more chunky.
Transfer mixture back to saucepan and heat for another 5 minutes. Add coconut milk and cook until heated through. Milk or water can be added to thin the soup if necessary.
**Here is where my modifications reaaaalllly took a turn. My helper had been tasting bites all along and really enjoying it, but I was finding it a bit sweet for my taste. Soooo, I added Sriacha Sauce, which definitely kicked it up a notch. However, I may have gotten a little heavy handed with it, as our soup was now a touch spicy. Oops! Sophie still ate it up, but next time I might wait to add the Sriacha to the individual bowls so that everyone can really enjoy!