Spicy Pumpkin Soup

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 tablespoons minced fresh ginger
• 1 small jalapeno chili, seeded and finely chopped
• 3 garlic cloves, minced
• 1 teaspoon lime zest
• 1 15-oz. can pumpkin puree
• 1 13.5-oz. can light coconut milk, shaken
• 4 cups canned low-sodium chicken broth
• Salt

1. In a pan, warm oil over medium-low heat. Saute onion and ginger until soft, 8 minutes. Do not let brown. Add jalapeno and garlic; cook for 3 minutes, stirring often.
2. Stir in lime zest, pumpkin, coconut milk and broth. Bring to a boil, reduce heat to medium-low and simmer for 20 minutes, stirring occasionally. Season with salt. Remove from heat, let cool slightly, then puree in a blender. Serve hot.

vegetable oil, onion, fresh ginger, chili, garlic, lime zest, pumpkin puree, light coconut milk, chicken broth, salt

Taken from www.myrecipes.com/recipe/spicy-pumpkin-soup (may not work)