Pumpkin Soup

Pumpkin Soup

2 Tbsp. olive oil

2 tsp. fennel

2 tsp. cumin

2 tsp. coriander

2 tsp. ginger

2 tsp. cinnamon

1 tsp. cloves

1 tsp. red pepper flakes

2 tsp Dk brown Sugar

3 quarts pumpkin, 1-2" chunks

2 Tbsp. garlic, fresh and minced

1 tsp. salt, to taste

1 can light coconut milk

2 or 3 cans of  vegetable broth

2 limes, juice of

1. Combine all powdered spices first. Heat oil slightly in stockpot. Add spices and cook over low heat for 1 minute. Add pumpkin, garlic and salt and stir to coat with spices.

2. Add 1 quart broth and bring to boil. Lower to simmer, stirring occasionally, until pumpkin is soft.

3. Add coconut milk and heat gently.

4. Puree mixture in food processor, blender or with an immersion blender. Add stock to achieve desired consistency.

5. Add lime juice after pureed, if desired. Adjust salt and black pepper to taste.

6. Garnish with  green chives,

 Other suggestions:  A dab of Sour Cream, grated  sharp cheese, or some raisins