PUMPKIN CURRIED SOUP - How to make PUMPKIN SOUP Recipe

SOUP'S ON for the fall season...homemade hearty "PUMPKIN CURRIED SOUP"...loaded with pumpkin puree, cream of coconut, fresh grated ginger & ground curry!! Simply & easy to made yet delicious to eat!! Click on "Show more" below for recipe...

PUMPKIN CURRIED SOUP

Makes about 6 cups

• 1 (15 oz.) can unsweetened 100% pure pumpkin puree
• 1 teaspoon kosher salt
• 1 1/2 teaspoon fresh grated ginger root
• 1/2 cup water
• pinch Crush Red Pepper Flakes
• 1 1/2 teaspoon ground curry
• 1/2 cup real coconut cream
• 1 cup onions, diced
• 1 Tablespoon fresh squeezed lime juice
• 1 (15 oz.) can low-sodium chicken broth
• 1 Tablespoon olive oil
• pinch Cumin
• 1 1/2 teaspoon garlic, minced

1. In a large Dutch oven, over medium-high, heat add oil and onions. Sautee for 8 minutes. Add garlic, ginger, curry, cumin and red pepper flakes. Sautee 1 additional minute. Add pumpkin, water and broth; bring to a boil. Reduce to medium-heat. Add coconut cream, lime juice and kosher salt, stirring often, cook for 25 minutes.
2. Remove from heat. Cool slightly, Puree soup mixture in food processor (small batches at a time). Return to Dutch oven and simmer for 5 minutes or until soup has heated through.

Garnish with croutons, chives, green onions and sour cream.