Pumpkin & Coconut Soup

1 tbsp coconut oil

1 medium white onion, diced

1/2 tsp ground cinnamon

1/2 tsp chile powder

1/2 tsp ground cumin

Pinch ground nutmeg

3 cups low-sodium chicken broth

3 cups pumpkin puree or organic pure pumpkin

1 tbsp fresh lime juice

1 cup light coconut milk

Sea salt and ground black pepper, to taste

3/4 cup nonfat plain Greek-style yogurt

6 tbsp raw pumpkin seeds

Heat oil in a large saucepan on medium-high. Add onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Add cinnamon, chile powder, cumin and nutmeg and cook for about 1 minute, stirring frequently, until fragrant. Add broth and pumpkin and whisk until incorporated and smooth, adding up to 1 cup water if broth is too thick (soup should coat the back of a spoon). Bring to a boil, reduce heat to medium-low and simmer for 5 minutes, stirring frequently. Remove from heat and add lime juice. Stir in coconut milk and season with salt and pepper. Ladle into bowls and top with 2 tbsp yogurt and 1 tbsp pumpkin seeds.

For 1 1/3 cup with toppings: Kcal 189, Total Fat 11g, Carbs 17g, Fiber 5g, Sugars 5g, Protein 10g.

From Clean Eating Magazine March 2011, page 45