The Pumpkin Pie Spice Cookbook by Stephanie Pedersen

Author:Stephanie Pedersen
Language: eng
Format: epub
Publisher: Sterling

1. Melt the butter in a large pot over medium heat. Add the onion and garlic. Stir until softened, about 5 minutes.

2. Add the broth to the onions and garlic. Cook 2 to 3 minutes.

3. Stir the pumpkin puree, coconut milk, orange juice, ginger, pumpkin pie spice, and chili powder into the liquid. Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes.

4. Working in batches, pour soup into a blender until the blender’s pitcher is no more than half full. Puree soup until completely smooth, returning pureed soup to pot. Continue until all soup is blended. Alternately, use a stick blender to puree the soup in the pot.

5. Warm the pureed soup over medium heat. Bring to a simmer and cook another 10 minutes.

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