Spicy Pumpkin Soup with Cilantro Raita

If you don’t like cilantro, you can substitute mint as the herb for this soup’s refreshing yogurt topping.

Slideshow: Pumpkin Recipes
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  • Servings: 4

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  • 2 tablespoons coconut or extra-virgin olive oil
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
  • 2 cups vegetable or chicken stock
  • One 15-ounce can coconut milk
  • 1 tablespoon honey
  • 2 teaspoons Sriracha
  • Sea salt
  • 1/4 cup finely chopped cilantro
  • 6 ounces Greek yogurt
  • 1 tablespoon lime juice

How to make this recipe

  1. Heat the oil in a large Dutch oven or stockpot. Sauté the onion over medium-high heat until soft, about 5 minutes. Add the garlic and ginger and continue to cook until fragrant, about 2 minutes.

  2. Carefully stir in the pumpkin, stock, coconut milk, honey, Sriracha and 2 teaspoons salt. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup has thickened. Puree using an immersion or stand blender until very smooth.

  3. Meanwhile, in a small mixing bowl, combine 3 tablespoons of the cilantro, yogurt and lime juice. Season with salt.

  4. Serve the soup in bowls. Divide the raita among the bowls and garnish with the remaining cilantro.

Contributed By Photo © Phoebe Lapine Published November 2012

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