Spicy Coconut Pumpkin Soup

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Spicy Coconut Pumpkin Soup

1 tablespoon Swanson Organic Extra Virgin Olive Oil

1 medium onion, finely diced

3 cups canned organic pumpkin puree

2-1/2 cups vegetable or chicken stock or water

2-1/4 cups coconut milk

1 teaspoon Swanson Himalayan Crystal Salt (season to taste)

½ teaspoon black pepper, freshly ground

1 tablespoon Swanson Organic Ginger

1 teaspoon Swanson Organic Garlic Powder

1 tablespoon Swanson Organic Cumin

1 teaspoon Swanson Organic Turmeric

1/2 teaspoon Swanson Organic Cayenne Pepper

1 teaspoon Swanson Organic Cinnamon

1 tablespoon coriander powder

1/2 cup Swanson Organic Raw Shelled Pumpkin Seeds

Making the Soup

In a large heavy saucepan, heat olive oil and sauté onion over medium heat for 10 minutes, stirring often, or until the onion softens. Stir in the pumpkin puree, then the stock, a little at a time, until the mixture is smooth. Next, stir in the coconut milk and add Himalayan salt, black pepper, ginger, garlic powder, cumin, turmeric, cayenne, cinnamon and coriander powder. Bring the mixture to a boil. Turn down the heat, and simmer for 5 minutes. Ladle into 6 bowls and add pumpkin seeds as a garnish.

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