BLR Featured Recipe: Pumpkin Soup
By Executive Chef Cameron Payne
Serves about 6
Ingredients:
- 2 cups canned pumpkin puree
- ½ cup yellow onion, sliced
- 3 cloves garlic
- 3 cups vegetable stock
- 1 cup light coconut milk
- 2 tablespoons honey
- 2 tablespoons dark brown sugar
- ¼ teaspoon cinnamon
- salt (to taste)
- pepper (to taste)
- seasoned pine nuts (optional as garnish)


