Pumpkin Spice everything.
Although it’s September, it’s been bloody hot here in Chicagoland. This is more amusing since the ENTIRE FREAKING SUMMER WAS COOL. Okay, I feel better. Maybe.
Fall brings on sweaters and jeans, changing leaves, and, of course, Halloween! But it also means soup weather has returned. So, even though it was 80+°F yesterday, I am making soup and no one will stop me.
Last year I cooked all my pumpkins and froze the flesh for cooking – muffins and soups mostly. I still had two bags left and some other items in my fridge that needed using up.
Combine everything accept the coconut milk in slow cooker and cook on low for 8hrs. Once cooked, blend using an immersion blender or in batches. Be careful as the liquid is hot.
Once combined, stir in cream/fat from the canned coconut. If too thin, transfer to pot and bring to boil, uncovered.
Add chicken or other protein as desired. Serve with crusty bread.