Photo by Tom McCorkle and food styling by Gina Nistico; for The Washington Post
In this velvety tomato soup, pumpkin puree, coconut milk, cinnamon, nutmeg and ginger provide layers of dynamic, warming flavor that ring of Caribbean cuisine. Taking advantage of canned pumpkin makes it a completely pantry-friendly recipe. Leftover soup can be refrigerated for up to 4 days.
1 tablespoon neutral oil, such as canola, grapeseed or safflower
1 small-to-medium onion (about 5 ounces), diced
2 cloves garlic, minced or finely grated
2 teaspoons finely grated fresh ginger
2 cups low-sodium vegetable or chicken broth
One (15-ounce) can no-salt-added diced tomatoes with their juices
1 cup pumpkin puree
1/2 teaspoon table salt or fine sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup plus 2 teaspoons light coconut milk, divided
2 teaspoons honey or maple syrup
Freshly ground black pepper (optional)
In a medium pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in the garlic and ginger and cook until aromatic, 30 seconds.
Add the broth, tomatoes, pumpkin, salt, cinnamon and allspice and bring to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the flavors have melded, about 15 minutes. Stir in 1/2 cup of the coconut milk and the honey, and remove from the heat. Using an immersion blender, puree until smooth. (Alternatively, let cool slightly and puree in batches in a regular blender.) Divide among 4 bowls, garnish with a drizzle of coconut milk and pepper, if using. Serve hot.
Makes 4 Servings
Serving size: about 1 cup
Per serving: Calories 117; Total Fat 6g; (Sat Fat 3g); Protein 2g; Carb 15g; Fiber 3g; Cholesterol 0mg; Sodium 368mg; Total Sugar 7g (including 3g added sugar)