" The Bomb" Pumpkin Soup

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 1/2 tablespoons butter
• 3/4 cup carrot, chopped
• 3/4 cup ripe banana, chopped
• 1 onion, chopped
• 1 shallot
• 1 garlic clove, minced
• 1 bay leaf
• 5 cups chicken stock
• 2 cups canned pumpkin
• 3/4 cup canned unsweetened coconut milk
• 1/4 cup sweetened condensed milk (eagle brand)
• 1 pinch ground nutmeg
• 1 pinch cinnamon
• 1 pinch coriander
• 1 pinch ground allspice
• 1 pinch yellow curry powder
• roasted hulled pumpkin seeds or roasted peanuts

Recipe

• 1 melt butter in large, leavy pot over medium-high heat.
• 2 add carrots and next 6 ingredients and sauté until vegetables are softened, about 10 minutes. discard bay leaf.
• 3 transfer mixture to processor and blend until smooth. return mixture to pot.
• 4 add stock and all remaining ingredients. boil soup over medium-high head to blend flavours, about 15 minutes. cool slightly.
• 5 working in batches, puree soup in blender until smooth. return soup to pot. season to taste with salt and pepper.
• 6 bring soup to simmer.
• 7 divide among serving bowls, and sprinkle with roasted pumpkin seeds that have been hulled or roasted peanuts.
• 8 this is so very yummy!