ingredients
- 1 can (14 1/2 ounces) reduced-sodium chicken broth, plus 1 can water
- 3/2 teaspoons curry powder 4 cup coconut milk
- 1 can (15 ounces) pumpkin puree
- 1/4 teaspoon pepper
- 1 small clove of garlic, pushed through a press
- 1/2 teaspoon salt
- 1 small onion, chopped
- 2 tablespoons butter
prepration
Melt butter in a large saucepan over medium heat. Cook onion 5 minutes, until softened. Add garlic, curry powder, salt and pepper and cook 1 minute more.
Add broth, water and puree; mix well. Reduce heat to low. Cook, stirring occasionally, for 20 minutes. Stir in coconut milk.
Puree soup in blender in batches until smooth. Heat through before serving
