It's been a bit chilly here in Sunny Southern California
this past week.
Highs only in the 60's and overnight lows in the 40's.
This weather makes me want comfort food.
Something warm and creamy......
Cream of Pumpkin Soup
3 tblsp olive oil
1 large onion, finely chopped
2 cloves garlic minced or 2 tblsp shallots minced
1/8 to 1/4 tsp cayenne pepper
1 quart free range chicken broth
1/2 cup uncooked wild rice
1 13.5 oz can coconut milk (it doesn't taste like coconut)
1 15 oz can pumpkin puree
2 tsp sea salt or to taste
freshly ground pepper to taste
In a large stock pot saute the onion and garlic in olive oil over medium high heat until soft, stirring occasionally. Stir in cayenne pepper and cook for 1 minute. Add broth; bring to boiling. Stir in uncooked rice. Reduce heat and simmer 40 minutes or until rice is tender. Stir coconut milk into rice mixture. Cook and stir until thick and bubbly. Stir in pumpkin and heat through. Salt and pepper to taste. It's super yummy and has just a bit of heat from the cayenne.