Ingredients
2 tablespoons butter1 large onion, chopped2 tablespoons minced fresh gingerroot2 cartons (32 ounces each) chicken stock2 cans (15 ounces each) pumpkin1 teaspoon salt3/4 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/2 teaspoon pepper2 cups light coconut milkOptional toppings: Sour cream, pepitas and minced fresh parsley
Preparation
In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.
Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.
