If you’re looking for a dish to compliment the autumn crisp, you’ve found it in this warm and cozy soup. This savory brew of pumpkin and coconut milk, with a zest of curry, will bewitch. Serve this with a warm fresh loaf of French bread for the indulgence you deserve! For the youngsters, try it in a soup sippy.
Coconut Curried Pumpkin Soup
2 tablespoons unsalted butter
1 small onion, chopped
1 clove garlic, minced
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2-ounce) can lower sodium chicken broth, plus 1 can water
1 (15-ounce) can pumpkin purée
3/4 cup unsweetened coconut milk
Melt butter in a large saucepan over medium heat. Cook onion until softened, 5 minutes. Add garlic, curry powder, salt and pepper and cook 1 minute more.
Add broth, water and pure; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.
Pure soup in blender in several batches until smooth. Return to saucepan. Reheat and serve.
**I discovered this recipe last year right here