Pumpkin and Ginger Soup

  • 2 tablespoons olive oil
  • 1 tablespoon fresh ginger, grated
  • 2 garlic cloves, minced
  • 1 (15 oz.) can pumpkin
  • 1 (14 1/2 oz.) can vegetable or chicken broth
  • 1 (5 oz.) can evaporated milk or 2/3 cup canned unsweetened coconut milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes
  • 10-12 fresh basil leaves
  • 1/4 cup plain yogurt (optional)

In a large saucepan up to medium heat, add oil. Saute the ginger and garlic with salt and pepper for 2-3 minutes. Add pumpkin, broth, evaporated or coconut milk, onion powder, red pepper flakes, salt and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10-15 minutes, stirring occasionally.

Ladle soup into bowls. Garnish with basil, walnuts and yogurt, if using. Serve immediately.

Sponsor: Jamba Juice