The perfect fall-time soup? Pumpkin of course! This warm and toasty starter includes coconut milk for silky intrigue, and a little kick of spice. Seasonings include organic allspice, nutmeg and some crushed red pepper.
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Instructions
1.Melt butter in large pot over medium heat.
2.Add onion and garlic and sauté until golden, about 10 minutes.
3.Add pumpkin, broth, sugar and spices. Bring to a boil.
4.Reduce heat. Cover and simmer until flavors blend, about 30 minutes.
5.Working in batches, puree soup in blender until smooth.
6.Return to pot, and bring soup to a simmer, thinning with coconut milk to desired consistency.
7.Season to taste with salt and pepper.
8.Ladle into bowls. Sprinkle with nutmeg and serve.
9.You can make this a day ahead, in which case the spices have more time to meld and marry.