The perfect fall-time soup? Pumpkin of course! This warm and toasty starter includes coconut milk for silky intrigue, and a little kick of spice. Seasonings include organic allspice, nutmeg and some crushed red pepper.
1.Melt butter in large pot over medium heat.
2.Add onion and garlic and sauté until golden, about 10 minutes.
3.Add pumpkin, broth, sugar and spices. Bring to a boil.
4.Reduce heat. Cover and simmer until flavors blend, about 30 minutes.
5.Working in batches, puree soup in blender until smooth.
6.Return to pot, and bring soup to a simmer, thinning with coconut milk to desired consistency.
7.Season to taste with salt and pepper.
8.Ladle into bowls. Sprinkle with nutmeg and serve.
9.You can make this a day ahead, in which case the spices have more time to meld and marry.