Spiced Pumpkin Soup

from Bon Appétit

adapted by Sue Gilbert and Katy Lonergan

makes about 8 servings

1½ tablespoons butter

¾ cup finely chopped carrot

¾ cup finely chopped celery

½ white onion, finely chopped

¾ cup smashed ripe banana

1 garlic clove, minced

5 cups chicken broth

2 cups canned pureed pure pumpkin (NOT pumpkin pie filling)

¾ cup unsweetened coconut milk

¼ cup sweetened condensed milk (or use maple syrup)

1 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1 teaspoon ground coriander

½ teaspoon ground allspice

2 teaspoons curry powder

1 teaspoon cayenne pepper

salt (to taste)

fresh ground pepper (to taste)

nonfat yogurt (for garnish)

cilantro or Italian parsley (for garnish)

Melt butter in a heavy large pot over medium-high heat. Add carrots, onion, celery, banana, and garlic and sauté until vegetables are soft, about 8 minutes. Add all remaining ingredients. 

Simmer over medium high heat for about 15 minutes. If you wish to have a smooth consistency, you can either blend the soup with an immersion blender or in batches in a blender. Just be sure to let the soup cool some before placing in a blender and only fill the blender about half full. 

Season with salt and pepper and adjust other seasonings, such as curry and cayenne if you wish.

This soup has a wonderful kick and is easily adaptable depending upon your preference for heat and/or sweetness. If you prefer it less sweet, add less banana and/or less sweetened condensed milk. If you prefer it less spicy, use less cayenne and/or more yogurt.

For especially easy prep, use one 14.5-ounce container of Trader Joe's mirepoix (diced carrots, onion, and celery).

The soup is even better the second day.