Curried Coconut Pumpkin Soup

Curried Coconut Pumpkin Soup

Serves – 4

Ingredients:

• 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 crushed red pepper flakes
• 1 15-ounce can 100% pure pumpkin
• 1 cup light coconut milk
• For serving (optional, but delicious): Coconut yogurt and fresh parsley

Directions:

1. Heat the coconut oil in a deep pot over medium-high heat. Add onions and garlic; cook until the onions are translucent, about 5 minutes.
2. Mix in the vegetable broth, curry powder, salt, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and boil 15 to 20 minutes more, stirring occasionally.
3. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
4. Pour the soup into a blender, or use an immersion blender, and process until smooth. Serve with a dollop of coconut yogurt and fresh parsley.