Fall Into a Savory Soup
After traveling in New York for several days to attend a Verizon Summit (#vzsummit), and enjoying meals at fabulous restaurants there, I returned, craving home made comfort food. Just before the trip, I roasted a pretty sizable pumpkin (uncarved), yielding a two large sheet pans of delicious pieces of roasted pumpkin. So before heading into Alki Surf Shop on Saturday, I searched for a pumpkin soup recipe, and found one that looked good, but I didn’t have some of the ingredients. Never one to let a missing ingredient stop me, I forged on! The original recipe, Thai Pumpkin Soup with Coconut Milk, called for lemongrass, fresh coriander, vegetable stock and coconut milk. But I didn’t have any of those things. So here’s what I did: Terri’s Pantry Pumpkin Soup Ingredients: 2 TB Olive Oil 1.5 medium onions, diced 5 cloves of garlic left whole 3.5 lbs. of roasted pumpkin, diced* 1 tsp ground coriander 2 tsp curry powder 2 TB fresh minced ginger** (which BTW, was f
