Pumpkin-Coconut Soup

Serve this flavorful and creamy soup as a first course for Thanksgiving dinner.

Ingredients

2 tablespoons butter
1 cup onion, chopped
2 large cloves garlic, minced
1 (29 ounce) can pure pumpkin, not pie filling
1 (14 ounce) can chicken broth
2 tablespoons GOLDEN BLOSSOM HONEY
1/2 teaspoon ground allspice
1/8 teaspoon cayenne pepper
dash ground ginger
1 cup unsweetened coconut milk

Directions

In a large pot melt butter. Add onion and sauté for 8 minutes. Stir in garlic and cook one minute. Add pumpkin, broth, honey and spices. Mix to combine. Bring to a boil. Cover pot, reduce heat and simmer for 20 minutes, stirring occasionally. Add coconut milk.

Ladle into bowls to serve.

Serves: 4-6



golden blossom honey product