" the Bomb" Pumpkin Soup

Ingredients

• 1 1/2 tablespoons butter
• 3/4 cup carrot, Chopped
• 3/4 cup ripe banana, Chopped
• 1 onion, Chopped
• 1 shallot
• 1 garlic clove, Minced
• 1 bay leaf
• 5 cups chicken stock
• 2 cups canned pumpkin
• 3/4 cup canned unsweetened coconut milk
• 1/4 cup sweetened condensed milk (Eagle Brand)
• 1 pinch ground nutmeg
• 1 pinch cinnamon
• 1 pinch coriander
• 1 pinch ground allspice
• 1 pinch yellow curry powder

To Accompany when serving

• roasted hulled pumpkin seeds or roasted peanuts

Directions

1. 1

   Melt butter in large, leavy pot over medium-high heat.

2. 2

   Add carrots and next 6 ingredients and sauté until vegetables are softened, about 10 minutes. Discard bay leaf.

3. 3

   Transfer mixture to processor and blend until smooth. Return mixture to pot.

4. 4

   Add stock and all remaining ingredients. Boil soup over medium-high head to blend flavours, about 15 minutes. Cool slightly.

5. 5

   Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper.

6. 6

   Bring soup to simmer.

7. 7

   Divide among serving bowls, and sprinkle with roasted Pumpkin seeds that have been hulled or roasted peanuts.

8. 8

   This is so very yummy!