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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Rich and silky with a touch of spice. Ingredients:
2 tablespoons butter |
1 cup chopped onion |
3 garlic cloves, minced |
3 cups canned solid-pack pumpkin |
2 cups canned low sodium chicken broth |
2 teaspoons sugar |
1/2 teaspoon ground allspice |
1/2 teaspoon dry crushed red pepper |
1 1/2 cups unsweetened coconut milk |
ground nutmeg |
Directions:
1. Melt butter in heavy large pot over medium heat. Add onion and garlic. Sauté until golden, about 10 minutes. Add pumpkin, broth, sugar, allspice and crushed red pepper. Bring to boil. Reduce heat. Cover and simmer until flavors blend, about 30 minutes.
2. Working in batches, puree soup in blender until smooth. Return soup to pot. Bring soup to simmer, thinning with coconut milk to desired consistency. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm soup before continuing.) Ladle soup into bowls. Sprinkle with nutmeg and serve.
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