Sweet & Savory Pumpkin Soup
October 31 2011
This fall soup has just the right blend of spices to really get your taste buds going. It is sweet and savory and great for a brisk fall day.
Ingredients
- 1 tablespoon butter
- 1/2 onion, chopped or grated
- 2 – 15 oz cans of pumpkin puree
- 3 cups organic chicken or vegetable broth
- 1 bay leaf
- 2 teaspoons xylitol
- 2 teaspoons curry powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon white pepper
- 1/2 teaspoon ground coriander (I like to crush my own)
- 1/4 cup coconut milk
- 2 tablespoons walnut oil
- parsley, optional
Saute onions in butter in a large saucepan until translucent. Stir in the pumpkin, broth and all of the spices.
Simmer for 15-20 minutes uncovered. Remove the bay leaf and transfer to a blender (or use a hand held immersion blender). Add the coconut milk and walnut oil and blend. Pour back into the saucepan and heat. Do not boil.
