Creamy Tomato Pumpkin Soup

Active time: 20 minutes Total time: 35 minutes 4 servings

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.

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.

Nutrition information per serving (11⁄4 cup ), based on 4 | Calories: 117; Total Fat: 6 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 368 mg; Carbohydrates: 15 g; Dietary Fiber: 3 g; Sugar: 7 g; Protein: 2 g