Pumpkin Soup with Toasted Pine Nuts
15 oz. Can of Pumpkin
14 oz. Can of Coconut Milk
1 Cup Low-Fat Milk
4 Cloves Garlic, chopped
1/2 Onion, chopped
1/2 tsp. Fresh Ginger, grated
Salt to taste
Toasted Pine Nuts
Melt butter on high heat in soup pan.
Add garlic, onion and ginger. Cook until tender.
Add pumpkin, coconut milk and low fat milk. Mix thoroughly. Reduce to low heat. Simmer 10-15 minutes stirring occasionally.
Salt to taste.
Garnish with toasted pine nuts.