Hot-n-Spicy Pumpkin Soup

WHAT’S IN IT?

• 1 1/2 tablespoons extra-virgin olive oil
• ¼ tsp Marsala
• 1 cup chopped onion
• ¾ cup chopped celery
• ½ cup raisins
• 1 tsp cinnamon
• ½ tsp nutmeg
• 3 garlic cloves, minced
• 3 cups organic canned pumpkin
• 2 cups organic vegetable broth
• 2 teaspoons organic cane sugar
• 1/2 teaspoon ground allspice
• ¼  teaspoon dried crushed red pepper
• 1 1/2 cups lite coconut milk
• Salt and pepper to taste

 
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.
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