Pumpkin Soup with Coconut Milk
A rich coconut pumpkin soup seasoned with ginger and scallions.
3 tablespoons butter
1 tablespoon grated ginger
1 cup chopped scallions
2 (15 ounce) cans pumpkin puree
3 cups chicken stock
½ teaspoon ground cinnamon
1 clove garlic
4 tablespoons grated coconut
1 ½ cups coconut milk
1 pinch salt and pepper to taste
LACTAID® Reduced Fat 2% Lactose-Free Milk
- 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.