As the seasons change and the weather cools. Enjoy this hearty soup along side fresh greens.
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 ground coriander
1/4 teaspoon crushed red pepper flakes
1 (15 ounce) can 100% pure pumpkin
1 cup light coconut milk
Heat the coconut oil in a deep pot (I use the instapot on sauté) over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes.
(Instapot to slow cooker for up to an hour.) Mix in the vegetable broth, curry powder, salt, coriander, 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. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
(Or use an immersion blender.) Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth. Return to a pot, and reheat briefly over medium heat before serving.