Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 large carrot, peeled and chopped
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, minced
• 1 1/2 teaspoons curry powder
• 1 can (14 ounces) chicken or vegetable broth
• 2 cans (15 ounces) 100% pumpkin
• 1 can (14 ounces) coconut milk
• 1 teaspoon salt
• pumpkin seeds

Preparation:

1. In large saucepan, melt butter over medium heat. Add onion, carrot, garlic, ginger and curry powder. Cook until carrots are almost soft, 5-8 minutes, stirring occasionally.
2. Add broth and bring to boil over high heat. Reduce heat to medium-low; cover and simmer until carrots are very soft, 10 minutes.
3. Transfer to blender or food processor and puree until very smooth. Return to pan and stir in pumpkin, coconut milk and salt. Cook over medium-low heat until heated through, 2-3 minutes.
4. Garnish with pumpkin seeds, if desired, and serve.

4

Preparation

5 minutes