By Irene Hayton

Use smaller ‘sugar’ pumpkins, about 2 pounds, since they are sweeter and less stringy than the larger, carving pumpkins. If you can’t find sugar pumpkins, use ‘pee-wee’ or ‘baby’ pumpkins instead, which weigh about 1 pound each.

• 1 tablespoon (15 ml) coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon (5 ml) ground cumin
• 1 teaspoon (5 ml) chili powder
• 2 pounds (1 kg) pumpkin, seeded, peeled and cut into ½ inch cubes (about 4 cups)
• 4 cups (1 l) chicken broth
• ½ teaspoon (2 ml) unprocessed sea salt
• plain yogurt

Heat a large saucepan over medium-low heat. Add the onion and sauté until tender, about 5 minutes. Add the garlic, cumin, and chili powder and sauté for another minute. Add the pumpkin, broth, and sea salt. Bring to a boil, reduce the heat to low, cover and simmer, stirring occasionally, until the pumpkin is very tender, about 20 minutes.

Use a hand-held blender to puree the soup or allow it to cool and puree it in batches in a blender or food processor. Serve with a dollop of plain yogurt, if desired. Makes 4 to 6 servings.