I must have ten pumpkin soup recipes and this is my favorite.

One tablespoon oil

One large diced onion

One inch grated ginger

4 cloves minced garlic

1/2 teaspoon turmeric

2 large cans pure pumpkin

4 cups chicken stock

One teaspoon salt

1/2 teaspoon fresh black pepper

One can coconut milk

One tablespoon brown sugar

3 tablespoons maple sugar

One teaspoon cinnamon

1/4 teaspoon cayenne pepper [optional]

Sugared bacon or jalapeños for garnish

Heat the oil

Add the onions and cook till soft.

Add the garlic, turmeric and ginger and cook for a minute or two

Add everything else, bring to a boil then simmer for 30 minutes.

Serve with the bacon or fresh peppers

You can also freeze this soup but Im sure you won’t have a lot left over.

Published by cmangoff

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