- Small can of pumpkin
- Coconut milk
- cooked creamy rice
- Shredded coconut
- Coconut palm sugar
Empty the contents of the small can of pumpkin into a 6-8 quart saucepan, one that won’t stuff burn easily. This will simmer gently for a while.
Get that cooking gently, just warming up a bit. Stir it with a whisk for several minutes while it mixes together.
about 1/2 to 1 cup of the cold cooked creamy rice cereal, a leftover from yesterday’s breakfast
Stirred that in too.
1/4 tsp of turmeric (I measured that one)
and a sprinkling of nutmeg
At about this time I tasted it…hmm, needs a little something.
I added some coconut palm sugar…tasted…added some more…then some more…then more…maybe added a total of 1/4 to 1/2 cup. It takes a good bit of sweetening for me to get it tasting like I’d enjoy it.
I waited until I could see tiny little bubbles coming up to the top of the soup…and about a minute later turned the burner off.
I ladled some up in the bowl and added about 1/4 tsp more turmeric, and about another tablespoon of coconut palm sugar….then threw in a good maybe 1/8 to 1/4 cup shredded coconut and stirred it all together.
Ah! Now we’re talking.
I’ve looked around the internet for a good coconut soup that had all the “right” stuff and nothing that would make me itch…couldn’t find anything that suited me, so here you go. I don’t know why I added the cold creamy rice cereal, but I like it! If I’d make this again, I’d definitely add it. It gives the soup a little extra body or something. And the coconut in there gives me something to chew on.
Please note that turmeric used to be used as a dye. It stains stuff like white plastic ladles, white dishrags…just so you know.