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.
Ingredients
- 2 tablespoons butter
- 3 garlic cloves, minced
- 3 cups canned solid packed pumpkin
- 2 cups gluten-free chicken broth
- 2 teaspoons sugar
- 1-1/2 cups unsweetened coconut milk
- 1/2 teaspoon organic ground allspice
- 3/4 teaspoon organic red pepper flakes
- 1/4 teaspoon organic ground nutmeg
- 1/4 teaspoon coarse sea salt
- 1/2 teaspoon organic ground black pepper
- Additional salt and pepper to taste
