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Profile Thai Pumpkin Soup
SERVINGS
6
INGREDIENTS
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2 T butter
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1 small yellow onion, chopped
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3 cloves garlic, chopped
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Salt to taste
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Pepper to taste
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2 tsp Curry Powder
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3 1/2 cups of water
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1 15 oz can of Pumpkin puree, unsweetened
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3/4 cup Thai Lite Coconut Milk, canned
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3 oz Greek Yogurt, plain and fat free, optional
INSTRUCTIONS
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Melt butter in a large sauce pan over medium heat
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Add onion and saute until soft, then add garlic. Cook until translucent, but not brown
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Add salt, pepper, and curry powder, stir and cook one minute more
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Add water, dry soup mix, and pumpkin puree, mix well
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Reduce heat to low and simmer, stirring occasionally for 20 minutes
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Stir in lite coconut milk
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Blend hot soup mixture in a food processor or blender; working in small batches until smooth
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Pour soup back into the saucepan and heat through
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May garnish with 1-2 T Greek Yogurt
NOTES
Photo courtesy of No Red Meat
