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