Souper Sunday: Santa Fe Pumpkin Chowder

Can you think of a soup more fitting for Halloween? Me neither! This recipe is courtesy of Amy Bogard ... artist, adventurer, musician, mama, and more! I encourage you to go meet her via her blog, Micromovements.

I have three journaling superheroes who inspire me out of my handwriting-only box. (Another post for another day.) Amy is one of them. She is leading the trip to Taos that has me counting down the days until May. Until then, when I'll get to see (and, hopefully, get a taste of) Santa Fe in person, I will be enjoying this soup!

Here's the scoop on the recipe which Amy says is a favorite via Gluten Free Goddess. To quote Amy, "I am neither GF or a goddess but it's delicioussssss!!!"

Santa Fe Pumpkin Chowder

1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon Thai Kitchen red curry paste
1 15-oz can pumpkin (or squash)
1 15-oz can Muir Glen Fire Roasted Diced Tomatoes with Green Chiles
1 heaping cup roasted corn kernels
1/2 cup Frontera Jalapeno- Cilantro Salsa
1 cup light broth
1 14-oz. can coconut milk, as needed
Sea salt and fresh ground pepper
Chopped cilantro, to taste- dried or fresh
1 teaspoon raw organic agave nectar
Juice from 1 fresh lime

Heat the olive oil in a heavy soup pot over medium-low heat and add the garlic, cumin and curry paste; stir for one minute. Add the pumpkin, fire roasted tomatoes with green chiles, roasted corn, and salsa. Stir to combine.

Add the broth. Heat through to a simmer, and begin adding the coconut milk; start with one cup. If you like it creamy, add more. Season with sea salt and ground pepper, cilantro and sherry. Heat through gently and bring to a slow simmer.

Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more agave and/or coconut milk if you need less heat.

Serve with organic blue corn tortilla chips.