Thai Spiced Pumpkin Soup

Thai Spiced Pumpkin Soup

1 large onion
1 29 oz. can pumpkin puree
14 oz. coconut milk
1 teaspoons salt
1 teaspoons ginger
1 teaspoons cardamom
1 teaspoon black pepper
1/2 teaspoon turmeric
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
3 cups vegetable or chicken broth

Directions:

Sauté onion and spices for 2-4 minutes, until fragrant.
Add can of pumpkin puree and can of coconut milk, as well as desired amount of broth.  Stir to mix.
Cook over medium heat, bubbling, for 15 minutes.

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