I was first introduced to pumpkin soup at the age of eight. My best friend and I used to beg her mom to make it again and again. For some reason it didn’t taste the same when my mom made it. For a couple of years now I’ve been making my own version. It makes me a happy girl every time. This is great anytime and tasty enough to serve to guests.
2 Tbsp. olive oil
1 medium to large onion chopped
2 Tbsp. chopped garlic
2 cups chicken broth
2 cups 100% pure pumpkin ( I used Libby’s 100% pure pumpkin in the can, not to be confused with the sweetened spiced pumpkin pie filling in a can.)
1 13.5 oz. can of classic, not light, coconut milk ( I used Native Forest Organic Unsweetened Classic Coconut Milk.)
1 tsp. of salt or more or less to taste
In a large pot saute onion and garlic in olive oil over medium heat, until onions are soft. Be sure they do not brown. Once soft, add the pumpkin, coconut milk and chicken broth. Simmer and stir until well blended, about 5 to 10 minutes. Add salt to taste and serve.
*If you have a hand immersion blender, you might like to blend it all creamy smooth before serving. I haven’t treated myself to one yet, but I enjoy the soup chunky.
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