Pumpkin soup (karen)

Yield: 8 Servings

Measure Ingredient
1 Onion; sliced or diced
2 Garlic cloves; peeled
6 cups Water
16 ounces Cooked pumpkin (canned is okay)
1 teaspoon Salt; or to taste
1 dash Pepper
½ teaspoon Sugar
¼ teaspoon Galangal powder OR- ground ginger
½ cup Coconut milk, canned

Simmer onion and garlic in water until very soft. Transfer to blender or food processor. Add cooked pumpkin and process until mixture is smooth.

Blend in remaining ingredients. Heat soup gently just before serving.

From the kitchen of Karen Mintzias

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