Pumpkin Soup with sweet potatoes & coconut milk

(Serves 6-8)

Ingredients

4 cups pumpkin, cooked and puréed 

1 large sweet potato, cooked and peeled

3 large carrots, peeled and sliced

2 large onions, chopped

¼ cup olive oil

1 tsp salt

1/2 tsp ground allspice

1/8 tsp black pepper

1 tsp ground nutmeg

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground ginger

4 cups chicken stock (variation: substitute ½ cup white wine or 1 cup apple juice)

1x or 2x 400ml cans coconut milk

In a large saucepan, sauté onions 5 minutes, add carrots.  Add stock, nutmeg, cumin, coriander, ginger, salt, pepper, and bring to a boil.  Add coconut milk and simmer 20-30 minutes (add additional stock if required).  Remove from heat and purée with an immersion blender.  If desired, serve with a dollop of plain Greek yogurt and some chopped parsley and/or chopped green onion.