Curried Coconut Pumpkin Soup

(Vegetarian, Vegan, check ingredients on stock for Gluten-Free and Soy-Free)

INGREDIENTS:

§  1-2 Tbsp olive or coconut oil

§  1 cup chopped white or yellow onion

§  ½ tsp salt

§  1-2 med cloves garlic, minced

§  1 tsp curry powder

§  ¼ tsp ground coriander

§  ¼ tsp red pepper flakes (or more)

§  3 cups vegetable or chicken stock

§  1 (15 oz) can pure pumpkin puree (or about 2 cups)

§  1 cup coconut milk

PREPARATION:

1.       In a medium saucepan, heat the oil to medium and add the onion and salt. Sauté until translucent.

2.      Add the garlic and spices and cook for about a minute. Add the stock and turn up the heat to high. Let the soup boil and reduce for 5-10 min (for thinner soup) 20-30 min or more (for thicker soup).

3.      Add the pumpkin and stir to combine until smooth, then add the coconut milk and do the same.

4.      Puree the mixture in batches in a food processor or blender or with an immersion blender, or leave it as is, it is just as good!  Allow the soup to come back up to medium heat and then serve, garnish with a swirl of coconut milk or toasted pepitas.