pumpkin coconut milk soup

Ingredients

• Servings: 5
• 2 tablespoons butter
• 1 onion, chopped
• 1 teaspoon minced garlic
• 2 cups water
• 2 chicken bouillon cubes
• 2 (14 ounce) cans pumpkin puree
• 1 (14 ounce) can coconut milk
• 2 teaspoons ground ginger
• 2 tablespoons orange juice
• 1 1/2 teaspoons spice
• 1 1/2 teaspoons chili powder

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• melt the butter in a large pot over medium heat; cook and stir the onion and garlic in the melted butter until softened, about 5 minutes. stir the water and chicken bouillon cubes into the mixture; cook and stir until the bouillon cubes have dissolved, 2 to 3 minutes. stir the pumpkin puree, coconut milk, ginger, orange juice, spice, and chili powder into the liquid. bring the soup to a simmer, and cook until heated through, 5 to 7 minutes.
• pour the soup into a blender pitcher to no more than half full. hold down the lid of the blender firmly in place. start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth, and pour into a clean pot. alternately, you can use a stick blender and puree the soup in the pot.
• return the pureed soup to medium heat; bring to a simmer and cook another 10 minutes.