Thai Coconut Pumpkin Soup

Creamy Pumpkin Soup with a hint of curry and coconut milk

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  tablespoon unsalted butter
• 1  medium onion, diced
• 4  garlic cloves, minced
• 1  teaspoon  yellow curry powder
• 2 1⁄4 cups  homemade pumpkin puree
• 2 1⁄2 cups vegetarian chicken stock
• 1 (13 1/2ounce) can unsweetened coconut milk

Directions

1. Add the butter to a medium saute pan set over medium- low heat. Once the butter has melted, add the onions, garlic and curry powder and cook, stirring occasionally, until the onions are translucent. Transfer the mixture to a blender.
2. Add the pumpkin puree and chicken stock to the blender and blend until combined. Pour the soup into a large stock pot set over medium heat then whisk in the coconut milk. Cook the soup, stirring occasionally, until it is warmed throughout. Taste and season with salt and pepper to your specific liking.