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PUMPKIN CREAM SOUP
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- ¼ cup butter
- 1 ½ cups onion (minced)
- ½ tbsp. crushed garlic
- ¼ cup wheat flour
- 3 cups chicken broth
- 6 cups pumpkin
- ½ tsp. curry powder (optional)
- 4 oz. cream cheese
- 1 cup coconut milk
- ¼ cup grated Parmesan cheese
- salt to taste
In a saucepan add the butter, heat, add the onion, garlic and cook for 3 to 5 minutes. Add the wheat flour and the chicken broth little by little.
Add the pumpkin, curry, coconut milk, cream cheese and Parmesan cheese and cook over medium heat for 30 minutes. Let cool and go through the food processor until creamy.
Serve hot and garnish with grated Parmesan cheese.
