Coconut Ginger Pumpkin Soup
June 25th, 2010 | | 0 Comments »
2 tablespoons oil 1 cup minced onions 2 teaspoons finely chopped fresh ginger* 1/2-2.1 oz packet Coconut Ginger Soup Base, 1 inner envelope 1 scant tablespoon Fish Sauce 1-13.5 oz can Coconut Milk 1-15 oz can packed pumpkin 1-15 oz can chicken or turkey broth 2 tablespoons firmly packed dark brown sugar Garnish: chopped chives
*A food processor makes quick work of chopping peeled ginger. If you don’t have a food processor, use a blender with a bit of water. Freeze any extra chopped ginger for the next recipe.
|TOOLS & EQUIPMENT|
|Food processor or blender|