Coconut Pumpkin Soup


How to make it:
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  1. 15 oz. can coconut milk
  2. 4 cups of pureed pumpkin (butternut or acorn squash will do as substitutes)
  3. 2 tsp coarse salt; 1 tsp freshly ground pepper (add more or less if needed for taste); a dash of cinnamon
  4. 2 tbsn butter
  1. In a food processor, combine ingredients (reserving half the milk) and give it a good blend.
  2. Add coconut milk to create desired consistency.
  3. For a thinner soup, also add water or stock.
  4. In a sauce pan, melt the butter and slowly add mixture.
  5. Let simmer for flavors to infuse together.
  6. Serve with a dollop of sour cream or plain yogurt.
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