Hawaiian Pineapple Pumpkin Soup

Ingredients

• 2 onions
• 2 tablespoons butter
• 2 tablespoons fresh parsley, finely chopped

• 1 (18 ounce) can crushed pineapple in juice

• 3 (18 ounce) cans pumpkin puree
• 1/8 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice
• 1 cup water
• 6 tablespoons cornstarch
• 3 cups milk
• 3 cups light cream
• salt
• 3/4 cup whipped cream (optional)
• 1/2 cup shredded coconut (optional)

Directions

1. 1

   Peel and chop onions.

2. 2

   Heat butter in soup kettle, add onions and parsely. Saute until onions are golden and transparent. Stir in pineapple, pumpkin and spices.

3. 3

   Simmer for 15 minutes stirring occasionally.

4. 4

   Add water and cover. Simmer for 40 minutes.

5. 5

   Blend cornstarch and milk until smooth. Add 1 cup of hot soup to cornstarch mixture.

6. 6

   Stir mixture in to soup. Continue stirring while bringing soup to a boil.

7. 7

   Lower heat and stir in light cream.

8. 8

   Serve hot with a dollop of whipped cream and shredded coconut over each serving.

9. 9

   Alterations:.

10. 10

    - For a lighter version replace cream with skim milk or a vanilla flavored milk alternative such as rice dream.