Spiced Pumpkin Soup

Is there a better comfort food during fall than soup?  And what says "fall" more than pumpkin?  Here is the ultimate fall comfort food - Spiced Pumpkin Soup!  I am still relatively new to making my own soups, and I am constantly surprised how easy it is!  This was a winner with the adults and kids in my family.  You could use canned pumpkin, but I decided to roast my own to make pumpkin puree.  I loved being able to eliminate another need for a canned food.  Want to warm up on a cold fall evening?  Give this delicious soup a try!

Ingredients

2 Tbsp olive oil

1 large onion, chopped

1 Granny Smith apple, peeled, cored, chopped

2 medium carrots, chopped

salt

1/2 tsp ground ginger

1/4 tsp ground cumin

1/4 tsp ground coriander

1 qt. Imagine No Chicken Broth (or vegetable/chicken)

3/4 C light coconut milk

15 oz pureed pumpkin

dash of cayenne peper 

sour cream to garnish

croutons, if desired

Directions

1. In a large pot, heat the olive oil over medium heat.  Add onion, carrot, apple and 1/4 tsp salt.  Cook until vegetables are just tender, about 10 minutes, stirring often.  Add other spices, stir and cook an additional minute.
2. Whisk in broth, coconut milk, and pumpkin into pot.  Bring to a low boil.  Reduce heat and simmer for 20 minutes until reduced slightly.  Add cayenne.
3. Either use an immersion blender in the pot, or allow to cool and use a blender to puree the soup.  If cooled, return to pot to and heat on medium-low until hot.  Serve with croutons and a dollop of sour cream.

Adapted from Good Housekeeping 11/12