Pumpkin Curry Soup

• 2 tablespoons Land O Lakes Butter*
• 1 small (1/2 cup) onion, chopped
• 1 1/2 teaspoons grated fresh gingerroot
• 1 teaspoon finely chopped fresh garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon mild or hot curry powder
• 2 1/2 cups chicken or vegetable broth
• 1 (15-ounce) can pumpkin
• 1/2 cup unsweetened coconut milk
• 1/4 cup sliced green onions, if desired

1. Melt butter in 3-quart saucepan until sizzling; add onion, gingerroot, garlic, salt, pepper, chili powder and curry powder.
2. Cook over medium-high heat 3-5 minutes or until onion is softened.
3. Add broth; continue cooking, stirring occasionally, until mixture comes to a boil.
4. Reduce heat to low; cook, stirring occasionally, 10 minutes.
5. Stir in pumpkin with wire whisk until well mixed; cook 5 minutes.
6. Stir in coconut milk; continue cooking 5 minutes.
7. Remove from heat.
8. Transfer mixture to food processor bowl fitted with metal blade.
9. Cover; process until smooth.
10. Return mixture to saucepan; cook over low heat until heated through.
11. Serve warm.
12. Garnish with sliced green onions, if desired.

butter, onion, gingerroot, fresh garlic, salt, pepper, chili powder, curry, chicken, pumpkin, unsweetened coconut milk, green onions

Taken from www.landolakes.com/recipe/3662/pumpkin-curry-soup (may not work)