Coconut Pumpkin Curry Soup (Recipe)

This soup is heavenly on a cold, winter day.

Ingredients:

1 cup chicken broth

3 cups diced pumpkin or other squash (I like butternut best.)

2 cups diced carrots

1 garlic clove, minced

2 tablespoons olive oil

1 onion, diced

1 - 14 ounce can coconut milk

1 tablespoon red chili flakes

1/2 teaspoon cumin

1/2 teaspoon curry

1/2 teaspoon ginger

Put broth, pumpkin, carrots and garlic in a big pot. Boil.

Sauté onions in olive oil until transparent. Put into pot with pumpkin.

Place coconut milk and red chili flakes in small pot. Simmer ten minutes.

Continue boiling pumpkin, carrots, garlic and onion mix until pumpkin and carrots are soft. Cool slightly. Put in blender and puree until smooth. Place mixture back into pot on very low heat.

Strain out red chili flakes from coconut milk. Then add cumin, curry and ginger to coconut milk, heat until warm (don't boil). (If you want spicier, add 1/2 teaspoon more of each spice, but beware, it can get too spicy really fast.) Place in pot with pumpkin puree and simmer for another ten minutes.

Serve. Yum.