Curried Pumpkin Soup by the Dream Gourmet

Monday, November 13, 2006

Servings: 6


1 12 oz. can(s) pumpkin filling, unsweetened
1 16 oz. can(s) chicken stock
1 large onion
1 tablespoon(s) ginger fresh, ground
1 cup(s) carrot
1 large garlic clove minced
2 tablespoon(s) oil
1 dash(es) black pepper
1 teaspoon(s) salt
1 teaspoon(s) curry powder
1 8 oz. can(s) coconut milk light


  • In a stock pot, sautee the onions, carrots, ginger and garlic until the onions are traslucent.
  • Add the curry powder, chicken stock and pumpkin.
  • Season with salt and pepper.
  • Add more stock if the soup seems too thick.
  • About 10 minutes before you serve the soup, add the coconut milk and heat throughout.