Pumpkin-Coconut Soup

• 2 tablespoons butter
• 1 large onion, chopped
• 2 tablespoons minced fresh gingerroot
• 2 cartons (32 ounces each) chicken stock
• 2 cans (15 ounces each) pumpkin
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon pepper
• 2 cups light coconut milk
• Optional toppings: Sour cream, pepitas and minced fresh parsley

1. In a large saucepan, heat butter over medium-high heat; saute onion and ginger until tender. Add stock, pumpkin and seasonings; whisk until blended. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 15 minutes.
2. Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender; return to pan. Stir in coconut milk; heat through. Serve with toppings as desired.

butter, onion, fresh gingerroot, cartons, pumpkin, salt, ground cinnamon, ground nutmeg, pepper, light coconut milk, toppings

Taken from www.tasteofhome.com/recipes/pumpkin-coconut-soup/ (may not work)