Pumpkin Soup

Australians love pumpkins. Fried, baked, or mashed, they simply eat them up! And while I'm not an Aussie myself, I spent last summer travelling around the amazing continent. Ever since leaving, I've missed the hearty pumpkin stews and sweet roasted dishes that were omnipresent in Sydney.

Embarking on a dangerous mission, I set out to make a rich pumpkin soup just like the one I had tasted on the other side of the world. And this wasn't just any soup...it was perfectly creamy, aromatic, and divine.

After several failed attempts, I think I got pretty close! I settled on this fabulous recipe from health kicker. I'm dairy-free, so I opted to use coconut milk instead of regular milk. Pumpkin and coconut actually go surprisingly well together.

Of course, nothing beats enjoying a meal in an exciting new country...but this soup makes a chilly winter night much more comfortable :)