WHAT’S IN IT?
HOW TO MAKE IT:
Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, raisins and marsala. Sauté until golden, about 10 minutes.
Stir in the pumpkin, broth, coconut milk, sugar, allspice, nutmeg, cinnamon and crushed red pepper. Bring to a boil. Reduce to low heat and let the flavors blend.
Puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer. Season with salt and pepper.
Ladle the soup into bowls. Add walnuts or raisins and a drizzle of maple syrup for that extra fall flavor! If you eat dairy, drop a tablespoon of greek yogurt on top for a creamier finish.