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
In a saucepot, melt butter over medium heat, add onions, garlic and curry powder. Cook until onions are tender.
Add water, chicken reduction concentrate and coconut milk, stir to combine. Heat to a simmer for 2 - 3 minutes.
Remove from heat and puree soup in blender until smooth. Serve warm.
Garnish with sour cream and toasted pumpkin seeds.