Ingredients:
* 1.5 medium onions, chopped
* 1 tbsp butter
* 2 cans of pumpkin puree
* 4 cups of homemade chicken stock
* 2 bay leaves
* 3/4 tsp curry
* 1/8 tsp nutmeg
* 1/2 tsp parsley
* 1 tsp oregano
* 1/2 tsp Italian seasoning
* 1 cup of coconut milk
* 1 cup milk
* 2 tsp salt
* freshly ground pepper (to taste)
Steps
1. sauté chopped onions in butter in a medium-large dutch oven until translucent
2. stir in pumpkin puree, chicken broth, bay leaves, curry powder, nutmeg, parsley, oregano, Italian seasoning
3. bring to a simmer and simmer for 15 min uncovered
4. remove the bay leaves
5. puree with a stand mixer
6. add milk and coconut milk and stir
7. add salt and pepper and crushed red pepper to taste
8. simmer additional 5-10min
9. serve hot
For lactose-free, replace the 1 cup milk with an additional cup of coconut milk or nut/soy-milk of your choice.
* 1.5 medium onions, chopped
* 1 tbsp butter
* 2 cans of pumpkin puree
* 4 cups of homemade chicken stock
* 2 bay leaves
* 3/4 tsp curry
* 1/8 tsp nutmeg
* 1/2 tsp parsley
* 1 tsp oregano
* 1/2 tsp Italian seasoning
* 1 cup of coconut milk
* 1 cup milk
* 2 tsp salt
* freshly ground pepper (to taste)
Steps
1. sauté chopped onions in butter in a medium-large dutch oven until translucent
2. stir in pumpkin puree, chicken broth, bay leaves, curry powder, nutmeg, parsley, oregano, Italian seasoning
3. bring to a simmer and simmer for 15 min uncovered
4. remove the bay leaves
5. puree with a stand mixer
6. add milk and coconut milk and stir
7. add salt and pepper and crushed red pepper to taste
8. simmer additional 5-10min
9. serve hot
For lactose-free, replace the 1 cup milk with an additional cup of coconut milk or nut/soy-milk of your choice.