Ingredients: 1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon cumin (add more if you are a cumin lover like me)
1 teaspoon red curry paste (may omit if you don’t have any on hand)
1 ¾ cup fresh pumpkin puree (or 1 14 or 15-oz can pumpkin if fresh is not available)
1 14-oz can Fire Roasted Diced Tomatoes with Green Chilies
1 cup roasted fresh corn kernels (or regular if you don’t have time to roast)
1/2 cup salsa (I use a jalapeno-cilantro salsa)
1 cup light broth
1 14-oz. can coconut milk (or fresh if available)
Sea or kosher (coarse ground) salt and fresh ground pepper
Chopped cilantro, to taste- dried or fresh
1 teaspoon raw organic agave nectar (or other sweetener that is available)
¼ cup light sherry
Juice from 1 fresh lime
Method: Heat the olive oil in a heavy soup pot over medium-low heat and add the garlic, cumin and curry paste; stir for one minute. Add the pumpkin, fire roasted tomatoes with green chilies, roasted corn, and salsa. Stir to combine.
Add the broth. Heat until mixture comes to a simmer and begin adding the coconut milk; start with one cup. If you like it creamy, add more. Season with the salt and ground pepper, cilantro and sherry. Continue heating until mixture comes to another simmer. Add lime juice and stir.
Add more spice if you want spicier soup; add more agave and/or coconut milk if you prefer less spicy flavor.
Serve with organic blue corn tortilla chips or chips of your choice.
Recipe Courtesty of Daryl Nemo