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Creamy Pumpkin Couscous Soup Recipe

  • 8servings
  • 35minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, P
MineralsZinc, Natrium, Manganese, Silicon, Calcium, Potassium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 lb pumpkin OR butternut, OR acorn squash , peeled, chopped in 2-inch pieces and seeds removed.

  2. 1 lime,

  3. 1 lime

  4. 2 chili peppers , finely chopped and seeds removed

  5. 2 cloves garlic , chopped

  6. 2 1-inch pieces of fresh ginger , skins peeled

  7. 2 tbsp. lemongrass paste (can be purchased in frige salad section, or Asian markets)

  8. lg handful fresh cilantro leaves , chopped

  9. 1/2 tsp cinnamon

  10. 1/2 tsp nutmeg

  11. 1/4 tsp cloves

  12. 1 tsp ground cumin

  13. olive OR vegetable oil

  14. 1 onion , chopped

  15. 2 1/2 cups chicken OR vegetable broth

  16. 1/2 cup couscous

  17. 2 14oz cans coconut milk

  18. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Chop the pumpkin flesh into 2-inch pieces Combine the lime rind and juice, chilies, garlic, ginger, lemongrass paste, cilantro leaves (reserve 1 tbsp. for later), cinnamon, nutmeg, cloves, cumin and 1 tbsp olive oil in a food processor. Chop until well combined. Set aside.

  2. Sautee the chopped onion in about 2 tbsp. of oil in a heavy pot for a few min, until lightly golden. Add the spice mixture and cook gently for about 5 min.

  3. Add the pumpkin and the broth to the pan. Bring to the boil, reduce heat and simmer with the lid on for about 15 min., or until the pumpkin is soft.

  4. With the potato masher, mash the pumpkin chunks right inside the pot.

  5. Add the couscous and stir to combine. Simmer with the lid on for another 10 min.

  6. Add the coconut milk, salt and pepper to taste. Bring to a boil and remove from heat. Sprinkle with reserved 1 tbsp. fresh cilantro.

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