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1. Add olive oil to stockpot or large saucepan. Heat over medium heat.
2. Sauté onion and garlic several minutes until onion is soft.
3. Stir in pumpkin puree, chicken stock, bay leaf, sugar, curry powder, and nutmeg.
4. Bring to a gentle boil.
5. Reduce heat to low. Simmer 30 minutes.
6. Season with salt and pepper.
7. Stir in half-and-half. Simmer 10 minutes.
8. Remove from heat and cool 10 minutes.
9. Add pumpkin mixture to blender in small batches.
10. Puree until smooth.
11. Strain batches through fine strainer into large bowl.
12. Transfer soup to clean stockpot.
13. Reheat until warmed through.
14. Serve in individual soup bowls, and garnish with toasted coconut.
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