Coconut Curry Pumpkin Soup

Ingredients

• 15 ounce pumpkin puree 100% pure canned
• 0.3 cup coconut oil 
• 1 teaspoon curry powder 
• 1 clove garlic minced
• 0.3 teaspoon ground coriander 
• 1 cup lite coconut milk light
• 1 cup onion chopped
• 0.3 teaspoon pepper red crushed
• 0.5 teaspoon salt 
• 3 cups vegetable stock 

Equipment

• whisk
• pot
• blender

Directions

1. 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.
2. 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.
3. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
4. 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.