Spicy Pumpkin Soup with Coconut Milk

I had to find a recipe that used pumpkin for a church function and I didn't want to make something sweet. I found this recipe and decided to give it a try. Everyone loved it and I was pleasantly surprised by how much I liked it. We'll be having it again soon.

Changes I made: I added chicken and onion. I sauteed the onion and chicken in a little butter and cooked the chicken through and cooked the onions down before moving on with the start of this recipe.

1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon Thai Kitchen red curry paste
1 15-oz can pumpkin (or squash)
1 15-oz can Muir Glen Fire Roasted Diced Tomatoes with Green Chiles
1 heaping cup roasted corn kernels
1/2 cup Frontera Jalapeno- Cilantro Salsa ( used a salsa verde)
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 (did not have this, I used a little peach juice. I don't think it made a difference.)
Juice from 1 fresh lime

Heat the olive oil in a heavy soup pot over medium-low heat and add the garlic, cumin and curry paste; stir for one minute. Add the pumpkin, fire roasted tomatoes with green chilies, 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.