ingredients
- 2 teaspoons curry powder
- 3/4 cup unsweetened coconut milk
- 1 (15-ounce) can pumpkin purée
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 small onion, chopped
- 2 tablespoons unsalted butter
- 1 (14 1/2-ounce) can lower sodium chicken broth, plus 1 can water
prepration
Melt butter in a large saucepan over medium heat. Cook onion until softened, 5 minutes. Add garlic, curry powder, salt and pepper and cook 1 minute more.
Add broth, water and pure; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.
Pure soup in blender in several batches until smooth. Return to saucepan. Reheat and serve
