Created by Earth Fare Chef Kim Ortego

• 2 cups pumpkin puree
• 2 Tbs. unsalted butter
• 2-2/3 cups chicken broth
• 2/3 cup canned unsweetened coconut milk
• 2 fresh garlic cloves, minced
• 1-1/4 tsp. ginger, in paste form
• 3/4 tsp. ground cumin
• 1/8 tsp. fresh ground pepper
• 1/8 tsp. ground cloves
• 1/8 tsp. cinnamon
• 1/8 tsp. ground coriander
• 1/4 tsp. black mustard seeds
• 1/4 dried hot chili pepper
• 1/8 tsp. salt
• 2 Tbs. roasted pumpkin seeds

In medium stockpot, melt butter. Sauté garlic and ginger until soft. Add spices and sauté until spices are aromatic. Whisk in pumpkin, broth, and coconut milk. Season with salt and pepper. Simmer 12-15 minutes. Ladle into baked hollow pumpkins. Garnish with toasted pumpkin seeds.

To make fresh pumpkin puree Preheat the oven to 350°F. Cut the pumpkin into two halves vertically and remove seeds. Place halves cut side down in a pan with about 1/2 inch water in the bottom. Bake the pumpkin until tender – about 90 minutes. Remove from the oven and scoop the flesh into a blender or food processor. Blend until smooth.

For Mini Pumpkin Bowls Preheat oven to 350°F. Carefully cut opening in top of pumpkin. Scoop out all seeds and stringy fiber. Brush inside and out with olive oil. Place on greased baking sheet and bake for approximately 8-10 minutes. Cool pumpkins before filling with Pumpkin Bisque.

To make ginger paste This pungent, aromatic paste can be used as a marinade for meat, poultry and seafood or added to sauces. It can be refrigerated for up to 5 days. ingredients 1/4 pound ginger, peeled and coarsely chopped 1/2 cup water Directions In a blender, puree the ginger with the water.

Per serving: calories 224, fat 18.0g, 69% calories from fat, cholesterol 17mg, protein 9.6g, carbohydrates 9.0g, fiber 1.9g, sugar 4.1g, sodium 1212mg, diet points 6.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 0.2, Lean meat: 1.0, Fat: 3.0, Sugar: 0.0, Very lean meat protein: 0.0

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