Okay coconut and bacon, does not really sound good together does it ? I was not even planning on posting this soup until my family went crazy for it. So I guess that meant it was good ;-) The coconut is not really a pronounced flavor or at lest it should not be. It just added to the sweetness of the pumpkin (or in this case the banana squash I used). Pair that sweetness with the salty, smokey flavor of the bacon and it really sings.
You can freeze this soup but do not do the bacon part. Uncooked bacon freeze well. So freeze the soup and the uncooked bacon. Then bake or cook the bacon as you heat up the soup.
I still do not have my lap top up and running. Also hopefully I will be having Thanksgiving this week (amidst all the Christmas decorating going on) so bear wiht me a bit more. Lots to share xoxoxo
Coconut Pumpkin Soup Garnished with Bacon
6 cups peeled, seeded pumpkin or winter squash, roughly chopped in large pieces
1/2 large onion, roughly chopped in large pieces
3 garlic cloves
3 cups broth
1 tsp. curry powder
1/2 tsp. cumin
if you like heat, some chili powder
1 tsp salt and some pepper
1 can of coconut milk
8 slices of bacon cooked *
In a large soup pot added pumpkin, onion, garlic, spices, salt, pepper and broth. Then finish covering veggies with water. Cover and simmer over medium heat for 40 minutes or so, till pumpkin is tender.
Puree with a blender stick or in food processor, till smooth. Add can of coconut milk and simmer on low 15 minutes. Taste to adjust spices and if too thick, add some water. Crumble bacon over each bowl of soup. Serve with a big salad and lots of bread.
*cooking bacon. I bake mine, 350 for 40-45 minutes in the oven just before I start the soup.
I think Pies Baked In Tiny Jars, would be a perfect end. Enjoy !!!!!!!!!