Coconut Curry Pumpkin Soup
 

1 29 oz can of plain pumpkin
1 14 oz can of coconut milk
4 cups chicken or vegetable broth
1 smallish apple (100 gms), peeled, cored, and diced
1 medium sweet red pepper, trimmed and diced
1 large onion, diced
2 inch chunk of fresh ginger, peeled and minced
2Tbs canola oil
2Tbs Thai red curry paste (I use Madhur Jaffrey's recipe)

Cook onion, pepper, and ginger in oil in a large saucepan until thoroughly
softened and beginning to caramelize.
Add curry paste and cook, stirring occasionally, for 4 or 5 minutes.
Add broth, bring to a strong simmer, partially cover, and simmer for 15
minutes.
Puree the broth mixture thoroughly.
Stir in pumpkin and coconut milk, bring to a simmer, partially cover, and
simmer for 15 minutes to blend flavors, stirring occasionally. Be careful:
it will be thick and can easily stick and burn.
Add salt to taste.
If desired, garnish each serving with a little Asian toasted sesame oil and
Asian fried shallots, or with chopped cilantro.

A serving of 1/8 of the whole--about a full cup--will have no more than 15
gms net carbs, 5 gms of protein, plenty of fiber, about 250 calories, and no
cholesterol, although it does have saturated fat. Paired with some grilled
chicken, my PP doesn't go above 125. <G> Of course, YMMV.