- 3 tablespoons butter
- 1 tablespoon grated ginger
- 1 cup chopped scallions
- 2 (15 ounce) cans pumpkin puree
- 3 cups chicken stock
- 1/2 teaspoon ground cinnamon
- 1 clove garlic
- 4 tablespoons grated coconut
- 2 cups LACTAID® Lowfat Milk
- 1 1/2 cups coconut milk
- Salt and pepper to taste
- Melt butter in large saucepan. Add ginger and scallions. Cook over medium low heat until soft, about 5-8 minutes. Add pumpkin and chicken stock.
- Puree until smooth using immersion blender (or food processor or blender). Add remaining ingredients and simmer over medium heat 15-20 minutes.