Pumpkin Soup
in the kitchen with… September/October 2021
Ingredients
2 tablespoons salted butter
2 onions, finely chopped
1 tablespoon minced garlic
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 15-ounce cans pumpkin puree
4 cups vegetable stock
6 chicken bouillon cubes
1 15-ounce can coconut milk
Instructions
- In a large heavy saucepan melt butter. Add onions and heat and stir over medium-low until caramelized. Add garlic, salt, cinnamon, and nutmeg. Cook and stir for a minute.
- Add half of the vegetable stock and the 6 chicken bouillon cubes. Stir until cubes are dissolved.
- Add remaining stock and pumpkin puree. Stir until well mixed.
- Pour mixture into a blender and puree. Add coconut milk and puree until just mixed. Serve warm. Makes 6 servings.
Recipe courtesy Brenda Klyn
