Awhile ago, I attended a luncheon at a local museum. My daughter ordered pumpkin soup and everyone who tried it loved it. I tried to replicate it from what I remembered. It's sweet and soothing, with just a hint of curry and pumpkin spice. Hope you enjoy!
1 Tbsp. chicken fat, or another healthy fat*
1/2 large onion, or 1 small onion, diced
4 tsp. RealTaste Care Curry Powder, or curry powder of choice. *See notes below.
2 cups chicken broth
1 can organic pumpkin puree
1 can organic, full fat coconut milk, or 15 oz. homemade coconut milk
1/4 cup pure, organic maple syrup
1 1/4 tsp. pumpkin spice
2 tsp. salt, or to taste *See notes below.
1. Heat fat in a medium pot over medium-high heat.
2. Sautee the onion and curry seasoning until the onion is soft.
3. Add broth, puree, coconut milk, maple syrup, pumpkin spice and salt.
Curry powders can vary quite a bit. If you are using another curry powder, I suggest adding it at the end to taste.
The amount of salt you use will vary, depending on if the broth you use is salted or not. I recommend starting with 1 tsp. and adding the remainder to taste.