6 cups (1¾ pounds) peeled and cubed fresh pumpkin

2 cups water or reduced-sodium, fat-free vegetable broth

1 (½-inch) piece fresh ginger, peeled

1 tablespoon chopped lemongrass

2 scallions, finely sliced (white parts only)

2 cups coconut cream, divided

1 teaspoons salt

¼ teaspoon white pepper

Freshly squeezed lime or lemon juice

Zest of 1 small lime (very finely shredded)

• In a large saucepan, combine the pumpkin, water (or broth), ginger, and lemongrass. Cover and bring to a boil; reduce the heat to medium-low and simmer until the pumpkin is very tender, about 12 minutes. Add the scallions and cook briefly.

• Transfer the contents of the saucepan to a blender or food processor and process until the soup is partially puréed. Pour in 1 cup of the coconut cream and process until smooth.

• Return the purée to the saucepan. Add ½ cup of the remaining coconut cream. Season with salt and pepper, and heat through without allowing the soup to boil. Taste and adjust the seasoning; squeeze in lime or lemon juice to taste.

• Ladle the soup into bowls. Add the remaining coconut cream to each bowl, forming a swirl on each serving, and garnish with the lime zest.

Serves 8

2 cups of reduced-sodium, fat-free vegetable broth can be substituted for the 2 cups of water.