Spicy Pumpkin Soup

I am still working on cooking something new once a week, an endeavor that I am sad to report has not yet happened. I went strong for three weeks and then fizzled out. Feeling a bit depressed about it this weekend I decided that Tuesday would be the night to create something new. I had this master plan to bring Mark Bittman’s book How to Cook Everything with me to work, choose something that sounded yummy while on my break, and make a quick dash to the store for the ingredients. However, on my way out the door this morning I left the book behind and thus destroyed my master plan.

Still feeling an urge to create something new I decided to consult one of my favorite food sites, Karina’s Kitchen. It is a blog dedicated to gluten-free recipes. While I am not gluten-free myself I do like the idea of making foods that are lower in carbohydrates. For those of you who are new to reading my site, I am a carb addict by heritage and tend to think every meal should include something bread-like or pasta-like. Trying to stay away from my normal tendency I went straight to Karina’s Kitchen.

Her most recent recipe is called Spicy Pumpkin Soup with Coconut Milk. Now, these are definitely two ingredients I would not normally think to put together. As I read the recipe I was also surprised at the strange assortment of ingredients it called for. Nevertheless, each ingredient was something Jim and I both like and the picture looked like fall-goodness. I began reading through the cooking directions and noticed at the end that this was to be served with blue corn chips. Alright, dinner was officially decided!

It was very easy to shop for the ingredients and even easier to make it. The soup tasted like autumn in a bowl. It was wonderful by itself, but I do have to say that it is best to scoop it with the blue corn chips. (New Mexico would be proud)! This is such a great autumn recipe and something we will be having again!

Here is the recipe for Spicy Pumpkin Soup with Coconut Milk:
(Gluten-free and Dairy-free)

Ingredients:
1 tablespoon extra virgin olive oil
2 cloves fresh, minced garlic
1 teaspoon cumin
1 teaspoon red curry paste
1 15-oz can pumpkin
1 15-oz can Muir Glen Fire Roasted Diced Tomatoes with Green Chiles
1 15-oz can whole kernel corn
1/2 cup Jalapeno or Cilantro Salsa
1 cup less sodium, fat free, chicken broth
1 14-oz. can light coconut milk (yes, coconut milk is dairy free)
Sea salt and fresh ground pepper
Fresh chopped cilantro to taste
1 teaspoon raw agave nectar
1 lime

Directions:
Heat the olive oil in a soup pot over medium-low heat and add the garlic, cumin and curry paste; stir for one minute, making sure the mixture does not stick to the bottom. Add the pumpkin, Muir Glen fire roasted tomatoes with green chilies, corn, and salsa. Stir to combine.

Add the broth. Heat through to a simmer, stir the can of coconut milk, and then begin adding the coconut milk; start with one cup. If you like it creamy, add more. (I added the whole can). Add sea salt, ground pepper, and cilantro to taste. Also add the agave nectar. Heat through gently and bring to a slow simmer.

Add lime juice to taste. 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.

Make four servings.

Let me know what you think!