Curried Pumpkin Soup

From Southern Living magazine, November 2006

• Ready In: 1 hr
• Yields: 11 cups

Ingredients

• 1  large sweet onion, chopped
• 1  tablespoon olive oil
• 1  tablespoon  minced garlic
• 1  tablespoon  minced gingerroot
• 1  tablespoon curry powder
• 1⁄8 teaspoon  ground red pepper
• 1⁄8 teaspoon ground cumin
• 2 (15 ounce) cans  unsweetened pumpkin puree
• 1  cup water
• 32  ounces  fat-free low-sodium chicken broth
• 1 (13 1/2ounce) can coconut milk
• 2  tablespoons lime juice
• 2 1⁄2 teaspoons salt

Directions

1. Saute onion in olive oil over medium high heat for 8 minutes or until tender.
2. Add garlic and next 4 ingredients; saute one minute.
3. Add pumpkin, 1 cup water and 1 cup of broth; bring to a boil. Reduce heat to medium; add coconut milk, lime juice and salt and simmer stirring often, 25 minutes.
4. Remove from heat and cool.
5. Process pumpkin mixture in batches, in food processor until smooth, scrape sides.
6. Return mixture to saucepan and cook over medium heat until thoroughly heated through. Garnish with sour cream if desired.