Instructions
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1
Heat the butter in a large saucepan over medium heat.
2
When the butter has melted and looks foamy, add the onion and cook for 2– or until slightly softened.
3
Add the pear chunks, pumpkin puree, curry powder, cayenne pepper, cinnamon, stock, and coconut milk.
4
Mix ingredients thoroughly.
5
Bring to a simmer and cook for .
6
Puree the soup and return it to the pan to heat (or use a hand blender).
7
Season to taste with salt.
8
Serve sprinkled with chives or toasted coconut.
9
Makes 4–6 servings
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