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Coconut Cream Pumpkin Soup with Lobster and Wild Mushrooms

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Pumpkins aren't just for display or carving jack o' lanterns, they make amazing soup too. This is one of my favorite pumpkin soup recipes I hope you will try. It's even more special serving it to family and friends inside a baked pumpkin like this.

I don’t use canned pumpkin so It takes a little more time, but don’t let that put you off trying it. It’s also packed with immune-boosting benefits too, ginger and turmeric. Which means it’s a great option for cold and flu season.

The earliest versions of pumpkin dishes were actually pumpkin shells that had been cleaned out and filled with ginger-spiced milk, then roasted by the fire. Delicious coconut milk pumpkin soup with sautéed chanterelle mushrooms and poached lobster – get me a spoon!

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Coconut Cream Pumpkin Soup with
Chanterelle Mushrooms and Lobster

Makes 4 portions

2 lb peeled, cubed Pie pumpkin
2 TBS olive oil
½ tsp salt

1 medium onion, rough chopped
1 TBS turmeric
1 TBS minced garlic
1 TBS chopped fresh ginger
2 TBS flour
2 TBS oil
¼ tspalt
1 cup coconut milk
1 qt chicken broth

½ cup cooked lobster (optional)
1 cup chanterelle mushrooms, sauteed in olive oil (optional)
2 TBS coconut cream (optional)
1 tsp chives, chopped (optional)

1 fairytale pumpkin (optional)

If using, cut a 1/3 circumference around the fairytale pumpkin and remove the seeds from both pieces. Drizzle with oil and bake 400 degrees F for about 45 minutes.

Toss the pie pumpkin with salt and olive oil and bake for about 25 minutes until tender 400 degrees F.

In a large pot, add 2 TBS olive oil, the onion, turmeric, garlic, and salt. Sauté until the onion is soft and translucent. Stir in the flour and the broth. Bring to a boil and then simmer for 10 minutes.

Add the pumpkin to a blender along with the onion broth. Blend until smooth and creamy. Whisk in the coconut cream and season the soup with salt and pepper. Add more broth for consistency. Serve and garnish with the coconut cream and chives.

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