Coconut Curry Pumpkin Soup (from www.allrecipes.com)

 COCONUT CURRY PUMPKIN SOUP

1/4 cup coconut oil

1 cup chopped onions

1 clove garlic, minced

3 cups vegetable broth

1 teaspoon curry powder

1/2 teaspoon salt

1/4 teaspoon coriander

1/4 teaspoon crushed red pepper flakes

1 (15 ounce) can 100% pure pumpkin

1 cup of light coconut milk 

Heat the coconut oil in a deep pot over medium-high heat.  Stir in the onions and garlic and cook 5 minutes.  Mix in the vegetable broth, curry powder, salt, coriander and red paper flakes.  Cook and stir until the mixture comes to a gently boil, about 10 minutes.  Cover and boil 15-20 minutes more, stirring occasionally.  Whisk in the pumpkin and coconut milk and cook another 5 minutes.

Pour the soup into a blender, filling only half-way and working in batches, process until smooth.  Return to serving pot and reheat over medium heat before serving.

Thank you to Mia Klein-Gebbinck