Submitted by: Vicki
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Servings: 4
This is a classic and simple pumpkin soup - don’t be fooled by the simplicity of this soup, because it does not lack in taste.
2 tbsp. butter
1 med. onion
1 clove garlic
3 1/2 c. pumpkin
2 c. sweet potato
4 c. chicken stock
1 c. canned coconut milk
Heat butter in a large pot over medium-high heat. Add chopped onions and cook until soft. Add minced garlic and cook for another minute, until fragrant.
Add chopped pumpkin and peeled and chopped sweet potatoes, and cook for several minutes.
Add chicken stock, season with sea salt and pepper, bring to a boil, and let simmer for about 25 minutes, until the flesh of the pumpkin and sweet potatoes is tender.
Stir the coconut milk in and use a blender to blend, in batches, to the consistency of a purée.
If necessary, put the soup back in the pot to reheat before serving.
A dash of nutmeg and cinnamon are nice spices to use in this soup of you have them on hand. Serve with an extra dash of coconut milk or cream swirled on top of each bowl
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