Coconut Curried Pumpkin Soup - cooking recipe

Ingredients

2 tablespoons unsalted butter
1 small onion, chopped
1 garlic clove, minced
2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can chicken broth, plus
1 (14 1/2 ounce) can water
1 (15 ounce) can pumpkin puree
3/4 cup unsweetened coconut milk

Preparation

Melt butter in a large saucepan over medium heat.
Cook onion until softened, about 5 minutes.
Add garlic, curry, salt, and pepper and cook 1 minute more.
Add broth, water and puree; mix well. Reduce heat to low.
Cook, stirring occasionally, for 20 minutes.
Stir in coconut milk.
Puree soup in blender in several batches until smooth. Return to saucepan.
Reheat and serve.