Categories: soups

Ingredients

• 1 large sweet onion
• 1 Tbsp olive oil
• 1 Tbsp minced garlic
• 1 Tbsp minced fresh ginger
• 1 Tbsp curry powder
• 1/8 tsp ground red pepper
• 1/8 tsp ground cumin
• (Note: I used 1/2 tsp garam masala instead of the cumin)
• 2 (15-oz.) cans unsweetened pumpkin
• 1 cup water
• 1 (32-oz.) container chicken broth
• 1 (13.5-oz.) can lite coconut milk
• 1 Tbsp fresh lime juice
• 2 1/2 tsp salt

Directions

1. Saute onion in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender.

2. Add garlic and next 4 ingredients; saute 1 minute.

3. Add pumpkin, 1 cup water and broth; bring to a boil.

4. Reduce heat to medium; add coconut milk, lime juice and salt.

5. Simmer, stirring often, 25 minutes. Remove from heat and cool.

6. Process pumpkin mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides.

7. Return pumpkin mixture to Dutch oven, and cook over medium heat until thoroughly heated.

8. Garnish with sour cream and chopped chives, if desired.

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