AFTER HALLOWEEN THE SOUP KITCHEN HAD LOTS OF PUMPKINS SO PUMPKIN SOUP ENJOY DAN:

            PUMPKIN GINGER SOUP WITH COCONUT MILK by CHEF DAN:

Serves 30-40

INGREDIENTS:

15-pounds fresh pumpkin, cubed or 10 (15oz) cans canned pumpkin

1-1/2-cups fresh ginger

26-cups chicken broth or 26 cups vegetable broth

1/2-stick butter

6 cloves garlic, minced

1/3-cup curry

1/4-cup turmeric

2 tablespoon thyme

1 gallon coconut milk

DIRECTIONS:

1.    In a stock pot melt the butter and add garlic, pumpkin and ginger and sauté for about 4-6- minutes.

2.    Add broth and bring to a boil and then simmer for 30 minutes.

3.    Puree with a hand blender and blend until you have a smooth texture.

4.    Add curry, turmeric, thyme and coconut milk.

5.    Heat through without bring to a boil.

6.    Add salt to taste

7.    Server with crusty bread.

ENJOY DAN:                                       BON-APPETITE!