1 medium white onion, diced
1 garlic clove, diced
2 tbsp olive oil , or canola oil
2 cups pumpkin puree
4 cups chicken stock
bay leaf
1 pinch sugar
1/3 tsp curry powder, or to your taste
1 pinch nutmeg
Salt and pepper, to taste
2 cups half-and-half
Coconut, toasted, as desired
Slowly sauté onion and garlic in oil until transparent, for about 5 minutes.
Add pumpkin puree, chicken stock, bay leaf, sugar, curry and nutmeg. Mix well.
Bring to a boil and then lower heat to simmer. Cook for another 20-30 minutes.
Add salt and pepper to taste. Add half-and-half and simmer another 10 minutes.
Remove from heat and let cool.
Blend in batches in a blender. Strain through a fine strainer.
Reheat gently and serve with toasted coconut.
Sugar: 10g
:
Calcium: 172mg
Calories: 362kcal
Carbohydrates: 27g
Cholesterol: 52mg
Fat: 24g
Fiber: 4g
Iron: 2mg
Potassium: 702mg
Protein: 11g
Saturated Fat: 11g
Sodium: 400mg
Vitamin A: 19493IU
Vitamin C: 9mg
