2 cans (150z) pumpkin puree ( **do not use canned pumpkin pie filling)
1 large onion diced
1-2 green chilies sliced
1Tbs grated fresh garlic
1 Tbs grated fresh ginger
1-2 Tbs canola oil
1 can coconut milk
4-5 cups chicken or vegetable stock
chicken or vegetable bullion cubes as needed
1 tsp cumin powder
1 tsp curry powder
1/4 tsp cinnamon
1/8 tsp grated fresh nutmeg
salt and black pepper to taste
Heat butter and canola oil in a large soup pot. Then add diced onions and chilies to saute until softened. Next add ginger and garlic. Saute for another minute or more.
Then add the cumin powder, curry powder, cinnamon, nutmeg, salt and pepper and saute for another minute. Next add the pureed pumpkin and mix with all the other ingredients.
Add the chicken or vegetable broth and simmer for 20 minutes. Adjust flavor with bullion as needed. Use a hand blender or transfer in batches to a blender and puree soup until creamy. Finally add the can of coconut milk and simmer for another 10 minutes. Taste for seasoning and serve hot. Enjoy.
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