Caribbean Pumpkin Ginger Soup

by Christina Meyer-Jax, Tastemaker in Residence

With fall winds sweeping in, what sounds better than warm, comforting soup? Tastemaker and nutritionist Christina Meyer-Jax, shares one of her fall favorites (featured on the FOX 9 morning show) that will keep you warm and fit this fall.
Adapted from: 


1/2 cup chopped onion
1/2 cup chopped carrot
3 Tbsp peeled and chopped fresh ginger
1 Tbsp Mazola® Corn Oil
1.5 cans (20-22 ounces) pumpkin OR 1 lb peeled, cubed Calabaza pumpkin
2 cups low-sodium chicken (or vegetable) broth
1 cup coconut milk (or half and half)
2 tsp brown sugar
1/4 tsp ground cinnamon (or pumpkin pie spice blend)
1 tsp chili powder and/or cayenne pepper (adjust to taste preference)
2 Tbsp sour cream (or Greek Yogurt)
2 tsp lime juice

  1. Heat oil in a large saucepan over medium heat, stir in onion, carrots and ginger; cook for 2 to 3 minutes or until softened. 
  2. Stir in pumpkin, broth, coconut milk, sugar, cinnamon, chili powder.  Bring to a boil, remove from heat and stir in sour cream and lime juice.  (If using fresh cubed pumpkin, boil until softened; 10 to 15 minutes.)
  3. Puree soup until very smooth in an electric blender or using a stick blender.  Garnish with a swirl of sour cream and sprinkle of cinnamon, if desired.  Or top with some fresh arugula for extra greens with a nice bite! Serve immediately.