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Monday, June 21, 2010

Pumpkin Soup with Coconut Milk

This spicy soup gets it's zesty flavor from green chilies and red curry paste. But don't let the spicy ingredients scare you, adjust the seasonings down just a bit for a milder flavor. Also, if you would like to make this soup a whole meal, add a can of black beans. See note below.

1 TB Extra Virgin Olive Oil
2 cloves Garlic, minced
1 tsp Cumin
1 tsp Red Curry Paste
1 15-oz can Pumpkin
1 15-oz can Rotel Diced Tomatoes with Green Chilies
1 heaping cup Roasted Corn Kernels
1/2 cup Frontera Jalapeno- Cilantro Salsa
1 cup Chicken Broth
1 14-oz. can Coconut Milk, as needed
Sea Salt and Fresh Ground Pepper
Chopped Cilantro, dried or fresh, to taste
1 tsp Raw Agave Nectar (or substitute maple syrup or raw sugar to taste)
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, 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, and cilantro. 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 (or maple syrup if substituting) and/or coconut milk if you need less heat.

Serve with organic blue corn tortilla chips. Makes four servings.
** Optional: Add a can of rinsed and drained black beans for more protein.

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