| Pumpkin Curry Coconut Soup | |||
| Portion Size: 1 1/2 cup | |||
| Servings | |||
| Ingredients | 75 | ||
| Butter or Smartbalance | 1 1/4 Cup | ||
| Onion, finely chopped | 3 3/4 Quart | ||
| Garlic, Minced | 25 Cloves | ||
| Ground Ginger | 2 1/2 Tbsp | ||
| Curry Powder | 2 1/2 Tbsp | ||
| cinnamon | 1 1/4 Tbsp | ||
| nutmeg | 3/8 Tbsp | ||
| Salt | 5/8 Tbsp | ||
| Pumpkin puree | 2 1/2 Gal | ||
| Sugar | 1 1/4 cups | ||
| low sodium vegetable broth | 3 1/8 Gal | ||
| Coconut milk | 1 7/8 Gal | ||
| Plain Greek Yogurt | 2 1/3 Quart | ||
| Cilantro | 2 1/3 Quart | ||
| Procedures: | |||
| 1. | Heat oil in a large pot. | ||
| 2. | Add onion, garlic, spices, salt, and pepper. | ||
| 3. | Saute until fragrant. | ||
| 4. | Stir in pumpkin and sugar, then whisk in broth. | ||
| 5. | Bring to a boil and simmer until slightly thickened. | ||
| 6. | Stir in coconut milk. | ||
| 7. | Serve about 1 1/2 cups per person, garnishing with 1 tbsp yogurt & 1 tbsp cilantro. | ||
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