By adding coconut milk instead of regular cream, it made a difference… But let’s not get ahead of ourselves. First the onion (that I have to confess I didn’t chop that well since I was going to blend it later) and the garlic bring tons of flavor to the soup, and the spices. The curry and cumin did their trick for the flavor and I added salt and pepper as well. I ended up having to re-season at the end. The pumpkin pure I used was an organic brand called Tree of Life, that it’s carried by a local organic store. Since this pure is organic, it’s much more watery that the usual (Libby’s), so if you were going to use this brand to make a pie, I would strongly suggest you strain it. But since we’re making soup… it’s all good! The recipe calls for 14 oz. of coconut milk, but the can I had was 15 oz. One more, one less… all is good. Just adjust the seasoning if you feel it needs more.
Both my mom loved the soup. We had it for lunch, and then for dinner that same day. Nothing like a warm and tasteful soup for these chilly days. For our readers in the US, being at 50ºF (10ºC for us in Guate) may not be that much, but our latin american hearts ask for some warmth… and the forecast said that it can go even down to 44ºF (7ºC) BRR! It hasn’t been this cold in 3-4 years. So, as you can see, anything that might help us fight the chilly season, is more than welcome! We hope you like this soup as much as we did!