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Coconut Pumpkin Soup Recipe

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This recipe for Coconut Pumpkin Soup, by , is from The Kapros Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Samuel Kapros

Category:
Category:

Ingredients:  
Ingredients:  
2 T. Olive Oil
1 Onion, diced
1 clove Garlic, minced
tsp. Ground Ginger
tsp. Cinnamon
1 tsp. fresh Thyme
1-15 oz can Pureed Pumpkin
2 c. Chicken Broth
1-14 oz can Coconut Milk, chilled
Roasted Pistachios (for garnish)
Sea Salt and fresh Ground Pepper (to taste)

Directions:
Directions:
1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic, and cook until softened.

2. Add the seasonings, and cook for another minute. Add the pumpkin and broth. For a smoother soup, transfer to blender and puree until smooth and then transfer back to pot.

3. Scoop the coconut cream off the top of the coconut milk and add the milk to the pot. Season with salt and pepper and simmer until heated through.

4. Serve the soup topped with pistachios and a dollop of the reserved coconut cream.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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