15 ml butter
1 medium onion, chopped
15 ml curry powder
40 ml cilantro, chopped
1 small can coconut milk
1 large can pumpkin puree
– salt & pepper to taste –
30 ml sour cream
In a large saucepan; heat butter. Add onion and saute until translucent.
Add curry powder, half of the cilantro, coconut milk and pumpkin puree. Simmer over low heat for one hour. Add salt & pepper to taste.
Garnish with sour cream and remaining cilantro.
Serves 6