Ronnie's Notes
This is one of my favorite soups. The coconut milk makes it rich, thick, and sweet, and tempers the spicy curry and cayenne. I’ve made the soup using soy milk, and it’s tasty that way, too. For a meat meal, use vegetable oil and chicken stock; for a dairy meal use butter and vegetable stock.
Instructions
Heat the butter in a large saucepan over medium heat.
When the butter has melted and looks foamy, add the onion and cook for 2– or until slightly softened.
Add the pear chunks, pumpkin puree, curry powder, cayenne pepper, cinnamon, stock, and coconut milk.
Mix ingredients thoroughly.
Bring to a simmer and cook for .
Puree the soup and return it to the pan to heat (or use a hand blender).
Season to taste with salt.
Serve sprinkled with chives or toasted coconut.
Makes 4–6 servings