Ingredients
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1 bay leaf
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1 1/2 tablespoons butter
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1 onion, Chopped
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5 cups chicken stock
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2 cups canned pumpkin
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1/4 cup sweetened condensed milk (Eagle Brand)
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1 pinch ground nutmeg
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1 pinch cinnamon
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1 pinch coriander
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1 pinch ground allspice
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1 pinch yellow curry powder
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1 garlic clove, Minced
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3/4 cup carrot, Chopped
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3/4 cup ripe banana, Chopped
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1 shallot
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3/4 cup canned unsweetened coconut milk
Instructions
- Melt butter in large, leavy pot over medium-high heat.
- Add carrots and next 6 ingredients and sauté until vegetables are softened, about 10 minutes. Discard bay leaf.
- Transfer mixture to processor and blend until smooth. Return mixture to pot.
- Add stock and all remaining ingredients. Boil soup over medium-high head to blend flavours, about 15 minutes. Cool slightly.
- Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.
- Bring soup to simmer.
- Divide among serving bowls, and sprinkle with roasted Pumpkin seeds that have been hulled or roasted peanuts.
- This is so very yummy!