By Ellie Krieger for The Washington Post (with some adaptations)

Servings: 4 (makes 5 generous cups)

1 tablespoon neutral oil, such as canola, grapeseed or safflower (I used avocado)
1 small yellow onion (5 ounces), diced
2 cloves garlic, minced or finely grated
2 teaspoons finely grated fresh ginger (or cracked ginger from Penzey’s, because it was in the cupboard)
2 cups low-sodium vegetable or chicken broth
One (15-ounce) can diced tomatoes with their juices
1 cup pumpkin puree
1/2 teaspoon fine salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup plus 2 teaspoons light coconut milk, divided (or full fat)
2 teaspoons honey or maple syrup or agave syrup
Freshly ground black pepper (optional)

Active: 20 mins | Total: 35 mins

Step 1
In a medium pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Stir in the garlic and ginger and cook until aromatic, 30 seconds.

Step 2
Add the broth, tomatoes, pumpkin, salt, cinnamon and allspice and bring to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the flavors have melded, about 15 minutes. Stir in 1/2 cup of the coconut milk and the honey, and remove from the heat. Using an immersion blender, puree until smooth. (Alternatively, let cool slightly and puree in batches in a regular blender.) Divide among 4 bowls, garnish with a drizzle of coconut milk and pepper, if using. Serve hot.