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Thai Coconut Pumpkin Soup

  • 30 min
  • Easy
  • 8
  • Butter, salted -- 2 Tbsp
  • Onion, small diced -- 1 cup
  • Garlic, chopped -- 2 Tbsp
  • Curry powder, yellow -- 1 tsp
  • Water -- 3 cups
  • Minor's Classical Reductions Reduced Chicken Stock -- 1/2 cup
  • Libby's 100% Pure Pumpkin -- 2 cups
  • Milk, coconut, unsweetened -- 1 can
Preparation
1
In a saucepot, melt butter over medium heat, add onions, garlic and curry powder. Cook until onions are tender.
2
Add water, chicken reduction concentrate and coconut milk, stir to combine. Heat to a simmer for 2 - 3 minutes.
3
Remove from heat and puree soup in blender until smooth. Serve warm.
Serving Suggestions

Garnish with sour cream and toasted pumpkin seeds.

Components