Spicy Pumpkin Soup

This is a great winter warming soup. It's spicy, both in the sense that it's a little hot and that it has lots of great spices and seasonings in it. The coconut milk and garam masala make it a little Indian. The cool, tart yogurt is a great addition to the soup. Don't worry if you can't find nigella seeds. If you wanted to add a little protein, I think it could be great with some grilled shrimp thrown in at the bottom, or on top with the garnish.

Ingredients:

1 sweet onion, diced

2 tbsp coconut oil (or vegetable oil if you don't have it)

3 cloves garlic, minced

1 tbsp ginger, grated

1 tsbp chili flakes

1/4 tsp coriander seeds

1/4 tsp cumin seeds

1/4 tsp whole black pepper corns

1 tsp garam masala

1/2 tsp turmeric

1/2 tsp chili powder

3 tbsp sriracha

1 tbsp honey

1/2 tsp cider vinegar

salt and pepper

2 15 oz cans pumpkin puree

1 15 oz can coconut milk

3 cups chicken broth

1/2 cup greek yogurt

juice of 1/4-1/2 a lime

1/4 cup cilantro, chopped

nigella seeds

scallions, green parts only, thinly sliced

Directions:

Over medium low heat, toast the peppercorns, coriander, and cumin until fragrant, about 2 minutes. Mash up in a mortar and pestle. 

Heat the coconut oil over medium high and add the onion. Saute until soft and just starting to brown.

Add the garlic and spices and saute one minute until fragrant. Add coconut milk, sriracha, honey, vinegar, pumpkin, and chicken broth. Bring to a boil and then let it simmer for 20-25 minutes.

Puree it with an immersion blender until very smooth. 

Taste test and season with salt and pepper (and sriracha if you want more heat).

Mix half of the cilantro with the yogurt and lime. Season with salt. Spoon the soup into a bowl, put in a dollop of the yogurt, and garnish with remaining cilantro, scallions, and nigella seeds.