Pumpkin Coconut Milk Soup Recipe

Melt the butter in a large pot over medium heat; cook and stir the onion and garlic in the melted butter until softened about 5 minutes. Stir the water and chicken bouillon cubes into the mixture; cook and stir until the bouillon cubes have dissolved 2 to 3 minutes. Stir the pumpkin puree coconut milk ginger orange juice pumpkin pie spice and chili powder into the liquid. Bring the soup to a simmer and cook until heated through 5 to 7 minutes.

Pour the soup into a blender pitcher to no more than half full. Hold down the lid of the blender firmly in place. Start the blender using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately you can use a stick blender and puree the soup in the pot.

Return the pureed soup to medium heat; bring to a simmer and cook another 10 minutes.