Pumpkin Soup
Ingredients:
3 shallots peeled and quartered
1 teaspoon olive oil
1 ½ lbs. (4 ½ - 5 cups) Sugar Pumpkin, peeled, cubed ½” chunks
2 cans coconut milk (regular)
1 ½ cups vegetable broth
½ cup Alaskan Stout
1 cup cilantro, coarsely chopped, set aside 1/2
1 teaspoon salt
Generous grinding of black pepper
½ cup green onions, minced
Instructions:
Heat oil in large pot over medium heat. Add shallots and cook until caramelized. Add pumpkin, coconut milk, broth, Alaskan Stout and ½ of cilantro. Bring to boil and add salt. Turn to simmer and cook until pumpkin is tender. Season to taste then cool and refrigerate overnight. Just before reheating add remaining cilantro. Garnish with pepper and sprinkle of green onion.