Curry Pumpkin Soup

• 1 tablespoon coconut oil or 1 tablespoon vegetable oil
• 12 cup chopped onion
• 12 cup chopped cauliflower floret
• 1 garlic clove, pressed
• 1 tablespoon curry powder
• 1 tablespoon cumin
• 1 tablespoon new mexico chile powder
• 1 cup canned pumpkin
• 1 cup coconut milk
• 2 cups water or 2 cups chicken stock
• 1 tablespoon lime juice
• 12 cup cooked chicken or 12 cup tofu or 12 cup panir
• 12 teaspoon salt
• 12 teaspoon pepper
• 1 teaspoon hot sauce

1. Saute onions and cauliflower in the oil.
2. Add the spices and the garlic and a little salt and pepper.
3. Add a tablespoon or so of water if the spices start sticking or burning.
4. Add the pumpkin, coconut milk and enough water or stock to thin it to your liking.
5. Bring to a boil and back to a simmer.
6. Add the chicken, paneer or tofu and simmer long enough to heat everything through.
7. Adjust the seasoning of the soup with salt and pepper, lime juice and hot sauce.
8. Serve over rice and with a salad or plate of raw vegetables.

coconut oil, onion, cauliflower floret, garlic, curry powder, cumin, chile powder, pumpkin, coconut milk, water, lime juice, chicken, salt, pepper, hot sauce

Taken from www.food.com/recipe/curry-pumpkin-soup-311175 (may not work)