Creamy Pumpkin Soup makes a great first course for a Thanksgiving meal or Fall and Winter.
1/4 cup (1/2 stick) Butter1 small Onion, chopped
1 clove Garlic, finely chopped
2 teaspoons Pure Maple Syrup
1 can (14 1/2 fluid ounces) Chicken Broth
1/2 cup Water
1/2 teaspoon Salt (optional)
1/4 teaspoon ground Black Pepper
1 can (15 ounces) Pure Pumpkin
1 can Coconut Milk with cream on top
1/8 teaspoon ground Cinnamon
MELT butter in large saucepan over medium heat. Add onion, garlic and maple syrup; cook for 1 to 2 minutes or until soft. Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin, coconut milk and cinnamon. Cook, stirring occasionally, for 5 minutes. Remove from heat.
TRANSFER mixture to food processor or blender (in batches, if necessary); process until smooth. Return to saucepan. Serve warm.