© 2015 by Plant Powered Anna. Proudly Created with Wix.com

Topo Athletic MT3 Shoe Review

September 12, 2019

1/7
Please reload

My Journey of Fitness and Fueling

Fitness Instructor, triathlete, OCRer, backpacker, yogini, and vegan foodie to keep me energetic.

Crockpot Pumpkin Coconut Soup

November 14, 2016

Minimal ingredients, easy, thick and decadent. Those are words I love during the holidays. That's why my pumpkin soup is a weekly staple in the house in fall.

 

 

 

My main tip? Go buy a pie pumpkin. Yes, that's a thing. It's a small, super dense (so surprisingly heavy) pumpkin that's specifically for baking and cooking. Think, "How grandma used to make it."

 

 

 

 

 

 

                           Not a pie pumpkin       ---->

 

 

 

 

 

 

 

 

 

 

Any kind of canned pumpkin you buy from the store is NOT actually pie pumpkin. For the most part, it's Hubbard.

 

Yes, that includes the organic canned pumpkin.

 

 

No, it's not a bad thing. They are all under the same pumpkin family, but pie pumpkin is different. It's the original, and a little more flavorful.

 

Thinking PPAnna is a conspiracy theorist? Grab a can of organic, nothing-added pumpkin. Then grab a pie pumpkin to cook and puree down. Here's the difference:

 

 

 

Nope, it has nothing to do with the pumpkin sitting in a can or having preservatives.

 

It's simply different pumpkins. Hubbard is delicious. Pie pumpkin is better.

 

It takes a little more effort.

 

To get pie pumpkin from the pumpkin to the pie/soup/cookies:

 

-Cut the pumpkin in half, scoop out the seeds.

-Place the two halves, cut side down in a baking dish, with about 1/4 inch up of water.

-Cook it at 400 for about 50 minutes. (check the doneness by poking it with a fork/knife. If it pokes super easily, it's ready)

-Pull out of the oven and let sit to cool.

-Scoop out innards and place in blender or bowl to use your immersion blender under smooth.

-Any excess can be bagged and frozen.

 

Definitely more effort than, well, a can opener; but I find it deliciously rewarding. 

 

 

 

 

Ingredients

  • 3 cups Pumpkin (or large can)

  • 4 cups water/veggie broth/no-chicken broth

  • 1 medium yellow onion, chopped

  • 3 cloves garlic (or 2 tsp powder)

  • 1T curry powder

  • 1 tsp red pepper flakes

  • 1 can coconut milk (full fat is best)

 

Directions

Toss everything BUT the coconut milk in the crockpot.

 

Cook on low for 8 hours (it can sit as long as you're gone for the day or overnight. If your crockpot doesn't burn things then it can't be overcooked)

 

10 minutes before eating, blend until smooth with a blender or immersion blender (I love my handheld. It makes life so easy) and sitr in coconut milk.

 

Garnish however you wish. I left a little coconut milk out to garnish, as well as cut up chives.

As with most of my crockpot recipes, you could make this on the stove in about 45 minutes. I just like the ease of not having to babysit a pot!

 

 

 

 

 

 

 

 

Please reload