Pumpkin Coconut Curry Soup

Pumpkin Coconut Curry Soup
2 tbsp melted organic butter or olive oil

1/2 cup chopped organic onions
2 pressed organic garlic cloves (or 1 tbsp minced garlic)
1 tbsp curry powder (or curry paste)
1/3 tsp ground white pepper
1 can organic plain pumpkin
1 can light organic coconut milk (or 1 can evaporated milk)
3 cups organic broth or stock (can use veggie, chicken, or pork broth/stock)

Optional: 1 large sized can of organic diced/cubed/shredded chicken if you want meat in your soup.

In saucepan, melt butter/oil, sautee the onions and garlic.
Add spices, cook for another 1-2 minutes.
Add pumpkin, add milk, add broth, heat and stir for about 20 mins (or simmer for 25-30 mins).
Add more spice to taste if you wish a spicier soup.
Serves 6.

Hint: I like to use the Organic “Better than Bouillon” for the broth, the flavor is so much richer than other canned broths.

Once I tried it adding minced ginger and cabbage, but the flavor is very different, you’d have to see if you like it or not.