Yield 4
Number Of Ingredients 14
Steps:
- Heat the olive oil in a heavy soup pot over medium-low heat and add the garlic, cumin and curry paste; stir for one minute. Add the pumpkin, fire roasted tomatoes with green chiles, roasted corn, and salsa. Stir to combine. Add the broth. Heat through to a simmer, and begin adding the coconut milk; start with one cup. If you like it creamy, add more. Season with sea salt and ground pepper, cilantro and sherry. Heat through gently and bring to a slow simmer. Taste test and add the fresh lime juice to brighten the flavor. Stir. Add more spice if you need more heat; add more agave and/or coconut milk if you need less heat. Serve with organic blue corn tortilla chips.
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