Harvest Pumpkin Soup

Created by: Kay Lee

Yield: 4 servings

Pumpkins heralds autumn and delights the eyes to see our green Salinas fields turn bright orange with fellow cornstalk sentries. Pumpkins and its seeds burst with antioxidants such as zinc, selenium and vitamin E. The orange color is produced by pigments called carotenoids, a type of antioxidant, which your body converts to vitamin A for healthy skin and vision. They’re also bone-building superfoods.

Ingredients

• 1 tablespoon extra virgin olive oil
• 2-3 cloves garlic, minced
• ½-1 tablespoon grated ginger, to taste
• 1 medium yellow onion, diced
• 1 can (15 ounces) pumpkin puree, or 1 small cooked pumpkin, pureed
• 2 cups low sodium vegetable broth
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ½ teaspoon turmeric
• ½ teaspoon cumin
• ¼ teaspoon salt, or to taste
• ground black pepper to taste
• 1 cup low-fat coconut milk, plus set aside ¼ cup for finishing

Toppings: chopped fresh parsley, toasted pumpkin seeds, dash of cracked black peppercorn

Instructions

1) In a 2.5 quart (2.4 L) saucepan, heat olive oil over medium-high heat and add garlic, ginger and onion. Cook until soften, about 2 minutes.

2) Add pumpkin puree and vegetable broth, and continue to cook for another 2-3 minutes.

3) Add remaining spices cinnamon, nutmeg, turmeric, cumin, salt and black pepper. Bring just to boil. Reduce heat and simmer for 5 minutes. Stir in 1 cup coconut milk and continue to cook until soup is hot.

4) Carefully blend with immersion blender or in a blender if creamy soup desired.

5) Serve in warmed soup bowls. Drizzle with remaining coconut milk and garnish with fresh parsley, toasted pumpkin seeds, pinch of cracked black peppercorn.

Let us know what you think of the recipe in the comments below!