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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
olive oil or canola oil |
1 medium white onion (diced) |
1 clove garlic, diced |
2 cups pumpkin puree |
4 cups chicken stock |
bay leaf |
1 pinch sugar |
1/3 teaspoon curry powder, to your taste |
1 pinch nutmeg |
2 cups half-and-half |
salt and pepper |
toasted coconut |
Directions:
1. Slowly saute onion and garlic in oil until transparent, about 5 minutes.
2. Add pumpkin puree and chicken stock, bay leaf, sugar, curry, nutmeg and mix well.
3. Bring to boil, and then lower heat to simmer.
4. Cook 20 to 30 minutes.
5. Taste for seasoning.
6. Add half-and-half and simmer another 10 minutes.
7. Remove from heat and cool.
8. Blend in batches in blender.
9. Strain through a fine strainer.
10. Reheat gently, and serve with toasted coconut.
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