Very Spicy Pumpkin Butternut Coconut Curry Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Very, very spicy (and I love spicy) Ingredients:
14 oz coconut milk, lite |
16 oz butternut squash soup |
1 cup chicken broth |
15 oz pumpkin, puree |
3 oz chopped yellow onion |
1/5 oz chopped garlic |
3/4 tsp curry powder |
1/2 tsp ground ginger |
1/4 tsp cayenne pepper |
1/2 tsp lime juice |
1 pinch ground nutmeg |
1 pinch ground cumin |
Directions:
1. In small fry pan, use a little cooking spray (PAM) to cook onion, garlic,lime juice (I used juice of 1/2 fresh lime) till soft.
2. In sauce pan mix butternut squash soup, chicken broth and pumkin (libby's low sodium and coconut milk.
3. When tender, add ingrediants from fry pan to sauce pan.
4. Cook covered over low heat for 15 minutes.
5. Allow to cook slightly (just enough to not burn yourself) and puree in sections. Bring entire purreed mixture back to desired temperature. Salt if desired and ENJOY with Whole Grain Bread and Butter (if you must).
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