2 tablespoons butter
1 small onion, chopped
1 small clove of garlic, pushed through a press
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 ounces) reduced-sodium chicken broth, plus 1 can water
1 can (15 ounces) pumpkin puree
3/4 cup coconut milk
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1. Melt butter in a large saucepan
over medium heat. Cook onion 5 minutes, until softened.
Add garlic, curry powder, salt and pepper and cook 1
minute more.
2. Add broth, water and puree; mix well. Reduce heat
to low. Cook, stirring occasionally, for 20 minutes.
Stir in coconut milk.
3. Puree soup in blender in batches until smooth. Heat
through before serving.
