Coconut-Pumpkin Soup! What Soup or Stew Says "Fall" to You?

Hello, foodies…

Have you seen all the pumpkins at your local market? And how about at those “pick-your-own” apple and pumpkin farms? The local orchard near me looks like a portrait in a painting…the pumpkins are perfectly spaced in the fields, the branches of the apples are bending under the weight of their ripe fruit, and there are countless little hands bending and reaching for the fall harvest.

Foodies, it’s FALL! And, I can think about is comforting fall recipes! Now that the season’s officially started, we’re making an autumnal soup this Wednesday night on In the Kitchen with David that’ll warm you body and soul: my Coconut-Pumpkin Soup.

Coconut-Pumpkin Soup
 
This recipe is prepared with the Technique® 11-Piece Hard Anodized Dishwasher Safe Cookware Set (K39776).
 
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:
 
1 Tbsp olive oil
1 clove of garlic, minced
1/4 cup onion, finely chopped
1 (15-oz) can pumpkin puree
1 cup chicken stock
1 (14-oz) can coconut milk
1 Tbsp curry powder
2 Tbsp dark brown sugar
1/4 cup cream
1-1/2 tsp kosher salt
1/4 tsp ground black pepper
 
Directions:
 
Heat the olive oil on medium heat in a medium-size pot. Add the garlic and the onion and sauté until the onion is translucent.
 
Add the pumpkin puree, chicken stock, coconut milk, curry powder, and dark brown sugar. Stir until fully combined.
 
Bring the mixture to a simmer and continue to cook for 15–20 minutes. Finish the soup with the cream, salt, and pepper.

Here’s a step-by-step tutorial of how to make this recipe. It’s incredibly easy!

One of our chefs here at QVC actually taught me the “proper” way to chop an onion a few years ago. Halve the onion, make 3-4 horizontal cuts, then cut down vertically. You’ll need to hold the onion together, because the pieces will try to slide and separate.

While they were at it, our chefs also taught me the best way to mince garlic. Always smash the garlic first, use the surface of the blade to really press it into a paste (to release the natural flavor in the cloves) and then mince it with the knife edge.
When the olive oil is hot, add the onions and garlic and sauté until the onion is translucent. Keep the heat at medium, otherwise the garlic will burn.

Add the pumpkin puree, stock, coconut milk, curry, and brown sugar.

Stir to combine and keep stirring to dissolve that sugar. When the mixture simmers, continue to cook for 15–20 minutes.

Finish the soup with a little heavy cream, salt, and pepper.


And, as a garnish, add a few pumpkin seeds. You can also add a tiny bit more cream, give it one stir, and serve. It’ll look so professional!

Let’s talk soup for your blog question today. What soup or stew says “fall” to you? Chili? Butternut Squash Soup? Beef Stew? I think Chicken & Dumplings is just my all-around favorite stew and now that it’s turning colder, I want it! In case I’m preaching to the choir, here’s the recipe. I’ll see you Wednesday at 8pm ET.

Keep it flavorful!
—David

P.S. Don’t forget—I’m appearing on bethenny tomorrow! Here in the Philadelphia area, the show’s on at 11am ET on Fox 29. Check your local listings to see when the show airs in your area. You can also check my brandshop for more information about the show and Ms. Bethenny Frankel herself!