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Coconut Oil (2 Tbsp)
in a deep pan on medium heat then add the
Celery (1/2 cup)
Garlic (1 clove)
Onions (1 cup)
. Let it sweat down for 3-4 minutes on low heat.
Curry Powder (1 Tbsp)
Ground Coriander (1/4 tsp)
Fresh Ginger (1/2 tsp)
. Allow this to cook on low for 4 minutes. Add the
Pumpkins (4 cups)
and stir well.
Scotch Bonnet Pepper (1/4)
Vegetable Broth (3 cups)
Coconut Milk (1 cup)
Salt (1/2 tsp)
. Reduce to a gentle simmer and cook until the pumpkin pieces becomes tender enough to fall apart, about 25 minutes.
Use a hand blender for 1 minute to create a smooth soup.
As your guests arrive you can pour some of this Coconut Curry Pumpkin Soup in little serving bowls or in shooter glasses and serve.
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