Pumpkin Soup with Coconut Milk

Recipe by: Makers of LACTAID® Brand Products

A rich coconut pumpkin soup seasoned with ginger and scallions.

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

3 tablespoons butter

1 tablespoon grated ginger

1 cup chopped scallions

2 (15 ounce) cans pumpkin puree

3 cups chicken stock

1/2 teaspoon ground cinnamon

1 clove garlic

4 tablespoons grated coconut

1 1/2 cups coconut milk

1 pinch salt and pepper to taste

Melt butter in large saucepan. Add ginger and scallions. Cook over medium low heat until soft, about 5-8 minutes. Add pumpkin and chicken stock.
Puree until smooth using immersion blender (or food processor or blender). Add remaining ingredients and simmer over medium heat 15-20 minutes.