• 1-3/4 Tbs. oil
• 3/4 small onion, diced
• 2-3/4 tsp. red curry paste
• 1-1/4 large potatoes, cut into cubes
• 6 ounces pumpkin, peeled and cut into cubes
• 2-3/4 cups vegetable stock
• 1/2 cup plus 3 Tbs. coconut cream
• salt and black pepper
• fresh mint leaf

Heat oil in a large saucepan over a moderate heat. Add onion and curry paste; cook, stirring occasionally, for 3-5 minutes, or until onions have softened. Add potato, pumpkin and stock. Bring to a boil; reduce heat and simmer 20 minutes, or until vegetables are tender. Using a food processor or blender, purée soup. Return soup to saucepan, add coconut cream, and reheat. Remove from heat and season to taste. Garnish with chopped mint if desired.

Per serving: calories 342, fat 21.3g, 53% calories from fat, cholesterol 0mg, protein 5.2g, carbohydrates 37.1g, fiber 4.5g, sugar 6.3g, sodium 312mg, diet points 8.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.3, Fruit: 0.0, Bread: 2.0, Lean meat: 0.0, Fat: 4.0, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chenin Blanc, Chianti, or Fumé Blanc.