I ran to Zupas cafe for lunch in October and they were featuring a pumpkin coconut soup. Two of my favorite flavors! How could I resist? Let me just say... yum! I would eat this a few times a week if I could. Sadly, Zupas had in on their menu only for October. But... I could recreate it, right? Right!
With just a list of main ingredients and my tastebuds, I recreated this soup. Now, my personal opinion is that mine is slightly better. More flavor, and a little bit richer. This soup is easy to make, and full of flavor!
Pumpkin Coconut Tropical Soup
The Double Dipped Life
2 Tb butter
1/2 onion, diced finely
1/2 teas nutmeg
1/2 teas cinnamon
1/4 teas chile powder
salt and pepper
2 cans (12 oz each) coconut milk (I used one regular and one light)
1 cup canned pumpkin
1 12 oz can of vegetable broth
1 12 oz can black beans, drained and rinsed
1 tomato, chopped
6 oz chopped pineapple
green onions, chopped, for garnish
chopped macadamia nuts for garnish
Melt the butter in a large soup pan. Add chopped onions, and cook until soft. Add in the spices, and cook until fragrant.
Pour in the coconut milk, pumpkin, and broth, and stir well. Heat to boiling and boil for 2-3 minutes. Add in the rest of the ingredients and warm through. Serve warm with chopped green onions and macadamia nuts.