Caribbean Pumpkin Ginger Soup

• 1 tablespoon Mazola Corn Oil
• 1/2 cup chopped onion
• 1/2 cup carrot chopped
• 3 tablespoons fresh ginger peeled and chopped
• 15 ounces pumpkin OR 1 pound peeled, cubed Calabaza pumpkin
• 2 cups chicken broth
• 1 cup light coconut milk or half and half
• 2 teaspoons cane sugar
• 1/4 teaspoon Spice Islands Ground Saigon Cinnamon
• 2 tablespoons reduced-fat sour cream
• 2 teaspoons lime juice

1. Heat oil in a large saucepan over medium heat, stir in onion, carrots and ginger; cook for 2 to 3 minutes or until softened.
2. Stir in pumpkin, chicken broth, coconut milk, sugar and cinnamon. Bring to a boil, remove from heat and stir in sour cream and lime juice. (If using fresh cubed pumpkin, boil until softened; 10 to 15 minutes.)
3. Puree soup until very smooth in an electric blender or using a stick blender. Garnish with a swirl of sour cream and sprinkle of cinnamon, if desired. Serve immediately.

corn oil, onion, carrot, fresh ginger, pumpkin, chicken broth, light coconut milk, cane sugar, ground saigon cinnamon, sour cream, lime juice

Taken from www.yummly.com/recipe/Caribbean-Pumpkin-Ginger-Soup-1278100 (may not work)