Pumpkin Soup
"Add the stock until the desired thickness is reached; since different pumpkins have different moisture levels, the amount of stock will vary...."
INGREDIENTS
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1 cup pumpkin seeds, rinsed and dried (from the pumpkins used to make Pumpkin Purée), or store-bought raw pumpkin seeds
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1 tsp. salt
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½ tsp. cinnamon
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¼ tsp. ground coriander
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~ Oil for greasing baking sheet
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2 cups Pumpkin Purée, or 1 can (15 ounces) canned pumpkin
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1 cup coconut milk
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2to3 cups chicken or vegetable stock
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⅛ cup sugar
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½ tsp. curry powder
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½ tsp. ground coriander
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¼ tsp. cinnamon
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~ Salt to taste
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~ Chopped fresh cilantro for garnish (optional)
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