2 tablespoons vegetable oil
1 large onion, chopped
2 tablespoons minced fresh ginger
1 small jalapeño chili, seeded and finely chopped
3 garlic cloves, minced
1 teaspoon lime zest
1 (15 oz.) can pumpkin puree
1 (13.5 oz.) can light coconut milk, shaken
1 carton (4 cups) low-sodium chicken broth
1. In a pan, warm oil over medium-low heat. Sauté onion and ginger until soft, 8 minutes. Do not let brown. Add jalapeño and garlic; cook for 3 minutes, stirring often.
2. Stir in lime zest, pumpkin, coconut milk and broth. Bring to a boil, reduce heat to medium-low and simmer for 20 minutes, stirring occasionally. Season with salt. Remove from heat, let cool slightly, then puree in a blender. Serve hot.
Nutritional Information: Cal: 114 Fat: 8g Sat. Fat: 3g Pro: 3g Carb: 8g Fiber: 3g Chol: 0mg Sod: 431mg
All You SEPTEMBER 2008: Spicy Pumpkin Soup