Saturday, February 4, 2012

Potato Soup

I lost a really good friend a few months ago, and the memory that always makes me laugh is the time she made potato soup to celebrate the book Stone Soup for her first grade class.

When I make potato soup I just add potatoes and carrots and celery (and whatever else I have on hand) to Knorr Potato Soup Mix.I found this recipe in an old recipe book awhile back. I just have a photocopy of the page so I can't give credit to its author.

Pumpkin, Sweet Potato Soup with Coconut Milk
1 acorn squash
1 can pureed pumpkin
3 large sweet potatoes
1  can coconut milk
3 vegetable broth cubes, melted in 1/2 c boiling water
salt to taste
ground black pepper to taste
1 lime, juiced
1 pinch ground ginger, or to taste
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place sweet potatoes on a baking sheet.
3. Bake in the preheated oven until the skin browns, about 2 hours.
4. Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
5. Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

1 comment:

  1. Putin: "Let them teach their wives to make cabbage soup."



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