1/4 cup coconut oil
1 cup chopped onion
1 clove garlic, minced
3 cups vegetable broth
1 teaspoon curry powder (or more)
1/2 stp salt
1/4 tsp ground coriander
1/4 tsp crushed red pepper flakes
1 – 15oz can 100% pure pumpkin
1 cup Roland coconut milk
- Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes. 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.
- 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.