prep time 
Ingredients
1-1/2 Tbs. minced fresh cilantro
1-1/2 Tbs. seeded and minced red bell pepper
1-1/2 Tbs. La Fe Lime Juice
1-1/2 Tbs. minced green onion
1 tsp. minced pickled ginger
1/8 tsp. seeded and minced habanero chile
1/2 tsp. La Fe Brown Sugar
Salt and freshly ground pepper
1 Tbs. La Fe Vegetable Oil
1 small Sugar Pie pumpkin (about 2 lb./1 kg)
4 cups (32 fl. oz./1 L) low-sodium chicken or vegetable broth
1 large yellow onion, quartered
1 garlic clove, chopped
1 tsp. peeled and grated fresh ginger
Salt and freshly ground pepper
4 Tbs. (2 oz./60 g) plain Greek yogurt
Directions
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STEP ONE
Begin by making the salsa. In a bowl, stir together the cilantro, bell pepper, La Fe Lime Juice, green onion, pickled ginger, habanero chile, La Fe Brown Sugar, 1 tsp. Salt, ¼ tsp. black pepper and the La Fe Vegetable Oil. Once the mixture is stirred evenly, let it stand at room temperature for roughly 1 hour or until it is ready to serve. -
STEP TWO
Following this, cut the pumpkin completely in half. Gut the pumpkin by removing the seeds. Now using a sharp knife, cut off the skin of the pumpkin by following the contours of the pumpkin. Make sure to cut the flesh of the pumpkin into ½ inch chunks. You will be left with roughly 3½ cups. -
STEP THREE
Once you have completed this process, in a soup pot over medium head, combine the pumpkin, broth, onion, garlie, ginger, 1 tsp. salt and a pinch of pepper. Now bring the mixture to a boil and cook, making sure to stir frequently until the pumpkin is tender. This process should take roughly 15 minutes. -
STEP FOUR
Once you have completed the cooking process, remove the mixture from the head and let it cool slightly. Now transfer the soup into a blender and process it until it is completely smooth. Following this, transfer it back into the pot. -
STEP FIVE
Following this, start up the mixer on low speed, stir in the raisins until very well mixed throughout, but make sure not to overwork the dough. -
STEP SIX
Finally, reheat the soup gently over medium heat and adjust the seasoning as you see fit. Garnish each serving with about 1 Tbs. of the salsa and 1 tbs. of the yogurt.Enjoy!