Spiced Pumpkin Soup

0.25 tsp Allspice
0.25 tsp Cinnamon, ground
0.25 tsp Nutmeg, ground
0.25 tsp Pepper, red or cayenne
1 small (5-1/2" long) Carrots, raw
2 tsp Ginger Root
2 tbs Olive Oil, Extra Virgin
0.84 cup 365 Everyday Value Organic Light Coconut Milk
7 serving Pumpkin-Libby's 100% Pure Pumpkin (1/2 cup)
2 stalk, large (11"-12" long) Celery, raw
2 clove Garlic
0.75 large Onions, raw
6 serving Pacific Natural Foods Organic Low Sodium Vegetable Broth, 1 cup

1.Bring the vegetable broth to a boil in a separate saucepan; meanwhile, in a medium-sized saucepan, heat the olive oil over medium heat. Add in the garlic, onion, carrot, and celery, and stir frequently until tender (about 10 minutes). Add salt and pepper to taste.

2. Add the vegetable broth to the onion, garlic, carrot, and celery. Also add the the pumpkin and ginger. Bring to a boil, then lower heat so that the soup simmers. Simmer for 50 minutes, covered.

3. Add cinnamon, allspice, nutmeg, and cayenne pepper, stirring in well. Cover and allow to simmer another 10 minutes.

4. Puree the soup in a blender until smooth (small amounts - approx. 1/3 - at a time, so that you don't get burnt!). With a whisk, add coconut milk a little at a time until the soup is a medium-thick consistency.

*optional: add a dollop of creme fraiche (or sour cream) and make a swirl or other design

serve with fresh whole grain or country style bread

Makes 5 one-and-a-half cup servings