Ingredients:
- 1/4 cup butter
- 1 onion, finely chopped
- 4 cups chicken broth
- 1 large can of 100% pumpkin
- 1 bunch green onions, chopped
- 1/4 teaspoon nutmeg
- 1/2 teaspoon curry powder
- 1/2 teaspoon cinnamon
- 3 Tablespoons brown sugar
- dash salt and pepper
- 2 cans coconut milk
In a large pot, melt buttter over medium high heat. Add onion, and cook until soft. Add broth, pumpkin, onions and spices, and bring to a boil. Cook for 10 to 15 minutes, and remove from heat. Stir in coconut milk. Test. If the coconut milk made the soup too cool, heat on low for 10-15 minutes, but do not boil!
I served this with a Spinach Salad and garlic bread, and it ended up being a really filling meal! I'll post my spinach salad recipe next.
4 comments:
Sounds yummy! For those who want to cut the calories on this one, they now make "lite" coconut milk which isn't bad at all! You can find it in the Asian food section of most grocery stores.
What's a can of 100% pumpkin? I've never heard of just pumpkin,.... Can I just chop up a pumpkin form the store? haha! Wait - is this the pumpkin pie filling?! I never do anything with pumpkins except carve them - can you tell?
Yes, Jackie - the can of stuff you make pies from, but make sure you're not getting "Pumpkin Pie filling", or you'll have overdosed the spices!
Good to know...
Post a Comment