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Spicy Jamaican Pumpkin Soup

Courtesy of

2 cups canned or fresh pumpkin,
cut into 1-inch cubes
2 cups potatoes, peeled and cut
into 1-inch cubes
1 onion, minced
6 cups chicken broth
2 garlic cloves, minced
1 bay leaf
1/2 tsp dried thyme
1/4 cup minced, fresh
cilantro for garnish
1/4 cup Lifeway
Nonfat Plain Kefir
2 tsp minced jalapeño
Freshly ground nutmeg,
to taste
Bring the chicken broth to a simmer in a big pot over medium heat.
Add everything else except the Lifeway Nonfat Plain Kefir and cilantro and simmer for 20 minutes or until the pumpkin and potatoes are tender. (When combined, the broth should cover the other ingredients by at least a couple of inches. If not, add a bit more broth.)
Remove the bay leaf and puree the soup in a blender or food processor until smooth. Pour the pumpkin soup back into the pot and heat through, stirring in the Lifeway Nonfat Plain Kefir. Divide between serving bowls, then garnish with the cilantro.
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