Adapted from hansonchiro.com
2 Tbsp olive oil
1 medium onion, diced
4 medium carrots, peeled, chopped
2 celery stalks, chopped
¼ tsp ground ginger
¼ tsp nutmeg
½ tsp allspice or pumpkin pie spice
½ tsp curry powder, mild or hot to taste
Dash of seasalt and freshly ground pepper, to taste.
1 - 14.5oz. can pumpkin (or 2heaping cups fresh, peeled and cubed) or other winter squash.
1 medium sweet potato, peeled, cubed.
6 cups vegetable broth
⅔ tbsp dry sherry, if desired
½ to 1 cup coconut milk (or plain rice milk), to taste.
Lime zest for garnish
In a heavy soup pot, heat the olive oil over medium heat, and saute the onion for about 5 minutes until softened. Add in the chopped carrots and celery, and stir in the spices. Lower heat and gently cook for about 10 minutes, being careful not to brown the onions. Add in the pumkin, seet potato and vegetable broth and sherry. Stir together. Cover and bring to a slow simmer, cooking the soup for about 25 - 35 minutes until the vegetables are very tender. Remove from heat, and puree the soup with an immersion hand blender right in the pot: or uree it batches in a blender or food processor (carefully ladle the soup into a blender ore than half full, cover tightly and puree the soup until it is smooth and creamy: return the puree to soup pot). Taste and adjust the seasonings. Return the ot to low/medium heat. Stir in the coconut milk and blend till smooth. Warm through for ten minutes.