Pumpkin Coconut Soup With a Cayenne Kick
By Caroline Mac
Makes 7, 1.5 cup servings
1 can pure pumpkin
1 can light coconut milk
1 can no-salt-added diced fire roasted tomatoes
3 c low sodium vegetable broth
11.5 oz Nigari silken tofu
3 sage leaves, whole
2 c frozen veggie medley (mine was peas, carrots, green beans, corn and carrot), thawed
1 c english peas
3 c kale, cleaned and chopped
1 c diced onions, garlic, and shallots (from Trader Joe's)
1 T coconut oil
1-1.5 t cayenne
2 t salt
1/2 t black pepper
Step 1: In a large pot, combine pumpkin, sage, coconut, and broth. Heat until mixture starts to bubble, and remove from heat. In a blender, puree tofu and pumpkin mixture (as much as will fit in the blender, including sage) until smooth. Return to large pot and add the canned tomatoes. Stir until thoroughly mixed and set aside.
Step 2: In a separate pan, heat coconut oil over medium-high heat. Add chopped onion, garlic and shallots, and peas to the pan and saute until fragrant and onions begin to become translucent. Add kale and saute for approximately two more minutes. Finally, add frozen veggie mixture and saute for 1 more minute, or until heated through.
Step 3: Add vegetables to the liquid mixture. Add cayenne, salt, and black pepper. Stir, cover, and raise heat to high. Cover, bring soup to a boil, and reduce heat to low. Let simmer for ten more minutes.