Dairy-Free Creamy Pumpkin Soup

     Canned pumpkin is severely overcooked stuff with a metallic aftertaste: either roast a pumpkin yourself or get some frozen pumpkin. Butternut and acorn squash work very well in this recipe too.

     Coconut and pumpkin are flavors that work very well together, and coconut milk is delightfully rich and smooth: this "creamy" soup will not leave you missing dairy products. 

     2 cloves garlic, crushed

     oil (See Oil in the Glossary)

     1 Tb. paprika (See Spices in the Glossary)

     2 tsp. cumin (See Spices in the Glossary)

     2 tsp. dry ginger (See Spices in the Glossary)

     1 tsp. coriander (See Spices in the Glossary)

     4 c. pureed cooked pumpkin (See Pumpkin, roasted and pureed, in 

          the Glossary)

     3 c. chicken stock (See Broth in the Glossary)

     1 c. canned coconut milk (See Coconut and Milk in the Glossary)

     salt (See Salt in the Glossary)

     (optional) cilantro leaves, chopped (See Produce in the Glossary)

     (optional) green onions or chives, washed and sliced

     Gently saute the garlic in a smidgen of oil.  Add the spices, pumpkin and chicken stock, and heat to boiling. Salt to taste. Garnish with cilantro and/or green onions or chives if you like.