Pumpkin Sweet Potato-Coconut Soup

http://judyskitchen.blogspot.com/ Adapted from Bobby Flay

SPICY RELISH: 1-1/2 tsp. canola or olive oil 1-1/2 tsp. unsalted butter Pinch of red pepper flakes 1/4 of a medium sweet potato, peeled, diced Sea salt and black pepper to taste 2 Tbsp. freshly chopped parsley Heat oil and butter over medium heat in a small, heavy skillet (cast iron is perfect). Add red pepper flakes; heat for 10 seconds. Add diced sweet potato and sprinkle lightly with salt and pepper. Cover skillet. Cook, stirring occasionally, until softened, 15 minutes. Uncover. Increase heat to high and cook till potatoes are golden brown, 5 – 7 minutes. Transfer to a bowl; stir in the parsley. SOUP: 1-1/2 tsp. canola or olive oil 1/2 small onion, chopped 1” piece fresh ginger, peeled then grated (to yield 1 tsp. grated ginger) pinch red pepper flakes 1-1/2 cups low-sodium chicken broth 1/4 cup water 1 cup pumpkin (I used fresh roasted pumpkin, but canned is fine.) 3/4 of a medium sweet potato, peeled, chopped 3/4 cup lite coconut milk 1-1/2 tsp. honey pinch cinnamon 1/2 tsp. sea salt and 1/4 tsp. black pepper (taste and adjust, adding more if needed) In a 2- to 3-quart saucepan, heat oil over medium heat. Add onion and ginger; cook till soft, 5 minutes. Add red pepper flakes and cook 30 seconds. Add stock and water; bring to a boil. Add pumpkin and sweet potatoes; bring to a simmer. Cook till veggies are soft, 20-30 minutes. Cool 10 minutes. Puree with immersion blender (or transfer mixture to a blender and process until smooth then return to saucepan). Simmer over low heat. Whisk in coconut milk, honey and cinnamon. Cook until thickened and warmed through. Taste soup. Season as desired with additional salt and pepper. Ladle into bowls; top with a spoonful of the spicy relish. Yield: 2 servings (Double ingredients to serve 4)