Spicy Pumpkin Soup with Coconut Milk

Hunger Games.
Cleaning out the pantry always makes hungry. Come to think of it, so does packing. And lugging laundry. But the truth is, this time of year- anything can make me hungry. I could blame it on shorter daylight. Or the jarring touch of the cold tile floor when I tumble out of bed barefoot and sleepy and weave through boxes of books and movies to locate my tea mug, gone missing since three PM yesterday when I set it down- goddess knows where- to help my husband wrap one of my abstract paintings.

All of it makes me hungry.

Karina's Spicy Pumpkin Soup Recipe with Coconut Milk

Originally published January 2007.

I whipped up this quick and easy chowder to fortify our California-dreamin' souls. The recipe is a simple improv, straight from the pantry. The coconut milk makes it dairy-free.

Ingredients:

1 tablespoon olive oil

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon gluten-free red curry paste

1 14 or 15-oz can pumpkin

1 14-oz can Muir Glen Fire Roasted Diced Tomatoes with Green Chiles

1 heaping cup roasted corn kernels

1/2 cup GF salsa (I use a jalapeno-cilantro salsa)

1 cup light broth

1 14-oz. can coconut milk, as needed

Sea salt and fresh ground pepper

Chopped cilantro, to taste- dried or fresh

1 teaspoon raw organic agave nectar

Juice from 1 fresh lime

Instructions:

Heat the olive oil in a heavy soup potover medium-low heat and add the garlic, cumin and curry paste; stir for one minute. Add the pumpkin, fire roasted tomatoes with green chiles, roasted corn, and salsa. Stir to combine.

Add the broth. Heat through to a simmer, and begin adding the coconut milk; start with one cup. If you like it creamy, add more. Season with sea salt and ground pepper, cilantro and sherry. Heat through gently and bring to a slow simmer.

Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more agave and/or coconut milk if you need less heat.

Serve with organic blue corn tortilla chips.

Makes four servings.

Recipe Source: glutenfreegoddess.blogspot.com

Karina's Notes:

Add a can of rinsed and drained black beansfor more protein.

More pumpkin soup recipes from food bloggers:

Thai Spiced Pumpkin Soup from 101 Cookbooks

Spicy Pumpkin Soup from Simply Recipes

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