Pumpkin Soup

My adventures with pumpkin  continue.

I baked up that pumpkin last week and so far I made Pumpkin Pie Brownies  and  a pumpkin chowder.

To make the Pumpkin Chowder you will need
1 small onion chopped
Olive Oil
4 cups of pureed pumpkin
2 cups of chick peas
1/2 cup of plain coconut milk
4 cups Vegetable broth
pinch of Sage
pinch of curry powder
pinch of Poultry Seasoning
pinch of Celery Salt
pinch of Spike

Saute the onion in the olive oil until translucent. Add in pumpkin and chick peas and mix up with the onions. Add in vegetable broth and coconut milk. Add seasonings. Blend with an immersion blender if you have one or let the soup cool and blend in a blender or food processor.  After I blended it I added in some green beans,  just because.

You can season this to your preference I was in the mood for an autumny Thanksgivingish soup so I went the sage route but I have seasoned it with cayenne pepper for a spicier soup.

I served the soup for lunch last Friday and there was just enough left over for dinner.

What will I do with the rest of the pumpkin? I see muffins in our future.