How do I cook Shortcut Pumpkin Soup?
Here's a recipe for Shortcut Pumpkin Soup:

Ingredients:

• 1 can pumpkin puree
• 1 can lite coconut milk
• 1 cup chicken stock, can sub water
• 4 tablespoons salted butter
• 2 small shallots, chopped fine
• 1 tablespoon garlic, freshly minced
• 1 cube chicken bouillon
• 1 tablespoon honey
• 1 teaspoon fresh thyme
• 1/4 teaspoon ground nutmeg
• salt, to taste
• fresh cracked pepper, to taste
• raw pumpkin seed, optional, for topping

Instructions:

1. Melt the butter over medium/medium-low heat in a large pot or Dutch oven. Add the chopped shallot and cook, stirring frequently, for 3-5 minutes. Next add the garlic and continue cooking, mixing frequently, for about 1 minute. Quickly add the pumpkin puree and mix well to avoid the garlic burning.
2. Cook the pumpkin mixture for 5 minutes, stirring frequently.
3. Add the coconut milk and chicken stock and mix well to incorporate it into the pumpkin. Then add the honey, chicken bouillon,  thyme, nutmeg, 1/4 tsp salt, and fresh cracked black pepper (to taste).
4. Bring the soup to a boil then lower the heat and simmer until desired thickness is reached (15-20 minutes). If desired, allow the soup to cool and blend well with an immersion blender. (If doing this, simmer again before serving).
5. Season with salt and pepper as desired.
6. Serve hot, topped with freshly cracked pepper and raw pumpkin seeds.

Enjoy your Shortcut Pumpkin Soup!