Coconut Curry Pumpkin Soup Recipe, Ingredients: 1/4 cup olive oil, 1 cup chopped onions, 1 clove garlic (minced), 3 cups vegetable broth, 1 teaspoon curry powder, 1/2 teaspoon salt, 1/4 teaspoon ground coriander, 1/4 teaspoon crushed red pepper flakes, 2 cups pumpkin puree, 1 cup light coconut milk 1. Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic. Cook until the onions are translucent, about 5 minutes. Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture come to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes. 2. Pour the soup into a blender, filling only half way and working in batches if necessary. Process until smooth. Return to a pot, and reheat briefly over medium heat before serving. Recipe Yield: 6 servings Recipe from:

Seminole Pumpkins: Early non-native arrivals to Florida wrote about pumpkins. that grew on trees! These were actually Seminole Pumpkin vines. Southeastern Indians had long planted the pumpkin seeds near trees so the ripened fruit would hang down, out of reach of both animals and rot. These hardy pumpkins are still grown in the area and, while not the bright orange fo northern pumpkins, they are delicious. And they grow and thrive during our hot, humid summer! They are also super-nutritious. Pumpkins are low in fat and sodium and a great source of Vitamins A,C, E as well as iron, thiamin, and B6. Hardy, good for you, and delicious. Why not choose this regional vegetable star for your holiday pumpkin needs?