I keep getting requests for soup recipes, so here is another one. The nice thing about soup is it doesn’t take long to prepare, and it warms the body up on a cold winter day.

We had this recipe the night of the big storm last week. The family loved it. It’s a thick, creamy soup, and delicious.

I’m not a big onion fan, so I liked this recipe because you don’t even see them after tossing them into the food processer. That means I still get the health benefits and taste of onions, but not the texture that I don’t care for.

You also get the health benefits of pumpkins. They’re rich in antioxidants and vitamins, low in calories, and there are no saturated fats or cholesterol.

This soup is perfect served with some homemade biscuits. The recipe makes 2 to 3 servings. Make sure and double it so you can have leftovers the next day for lunch.

Have a cup, or better yet a bowl, and as always, enjoy that vegan thing.

CURRIED PUMPKIN SOUP

1 medium sweet onion, diced

1 tablespoon coconut oil (or olive or vegetable oil would be fine)

2 teaspoons Thai red curry paste or to taste

1-inch segment of fresh ginger, peeled and minced

1/4 cup water

1 can pureed pumpkin

1 can coconut milk

Salt and pepper to taste

In a medium pot, sauté onions and ginger in coconut oil for 5 minutes until slightly soft. Add the curry paste and continue to sauté. If the curry paste sticks to the pan, add 1/4 cup of water, and stir to combine. Let cook until onions are soft and caramelized with the curry (an additional 5 to 7 minutes). Add the pureed pumpkin and coconut milk. Puree using an immersion blender or food processor. Add salt and pepper as needed. Let simmer on low for 5 to 10 minutes to let flavors combine before serving. Serve with raw or toasted pumpkin seeds.

Jeff Peterson anchors the news from 5 to 7 a.m. on CBS 13 and from 7 to 8 a.m. on FOX 23 and is a vegan.