Recipes Pumpkin Soup Sunshine Seasons Epcot
2 tablespoons olive oil
1 small white onion, diced
1 cup diced butternut squash (skin and seeds removed)
3 cups canned pumpkin (approximately 1 1/2 15 ounce cans)
1 tablespoon light agave syrup
2 cups water
1/4 cup apple juice concentrate
2 teaspoons vegetable bouillon
1/2 teaspoon curry powder
1 teaspoon coarse salt
1/2 teaspoon white pepper
1/2 teaspoon cinnamon
1 cup coconut milk
Method of Preparation
1. Heat olive oil in large pot over medium high heat. Add onion and butternut squash and sauté for 8 to 10 minutes or until tender.
2. Add remaining ingredients. Stir to combine and bring just to a boil.
3. Reduce to medium low heat. Simmer for 30-45 minutes until completely cooked and tender. Stir occasionally.
4. Transfer soup to a blender and puree until smooth.