When pumpkins are so inexpensive in the fall, I like to purchase one and make all things pumpkin. Today we made pumpkin pies and pumpkin soup. Both of them are dairy-free, as there's too many people (including me) that just don't handle dairy well. For both recipes I used coconut milk instead of regular milk - and for cooking with pumpkin, I read the fat content and try to get a can of coconut milk that has a higher fat content.
1 can (400 mL) coconut milk
3 cups pureed pumpkin
1/3 cup diced onion
1 tsp salt
1 TLB minced garlic
1 TLB fresh minced ginger
2.5 cups vegetable stock (I used the leftover liquid from the pumpkin)
Mix everything together. Cook in a slow cooker., or on top of the stove, I guess, until you're ready to eat. It's really good if it's pureed with a hand blender.
Serve with pepitas (shelled pumpkin seeds) and diced kale as a topping.