Pumpkin Soup

In a heavy saucepan, saute:

• 1 T sunflower butter
• 2 shallots, chopped
• 4 coves garlic, chopped
• 5 green onions, thinly sliced

Sprinkle on

• 1 T flour

and cook for a few minutes, and then add:

• 1 can (16 oz) chopped tomatoes
• 1 pound pumpkin peeled and chopped
• 1 T chile powder
• 1/2 t cumin
• 1/2 t cayenne pepper
• 1/2 oregano
• 2 1/2 cups broth (vegetable)

Cook over a medium-low heat until the pumpkin is tender.

Puree, gradually adding:

• 3/4 cup milk
• salt to taste

Garnish with:

• 1 cup sour cream
• Thai chile flowers or fresh red jalapeno slices

Credit: Adapted from Hot and Spicy - Unusual, Innovative Recipes from the World's Fiery Cuisines, by Marlena Spieler (sadly out of print, but Amazon has used copies available).

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