Creamy Curry Pumpkin Soup

• 2 teaspoons Canola Oil
• 3 cloves Garlic, Minced
• 1 Large Shallot, Diced
• 2 Medium Carrots, Diced
• 1/4 cups Brown Sugar
• 2 teaspoons Curry Powder
• 1 teaspoon Cinnamon
• 1 teaspoon Ginger
• 15 ounces, weight Canned 100 Percent Pure Pumpkin Puree
• 3 cups Vegetable Broth
• 1 cup Coconut Milk
• Salt And Freshly Ground Pepper

1. Heat the canola oil in a large stockpot over medium-high heat. Add the garlic, shallot and carrots, and season with a pinch of salt and pepper. Cook for about 5 minutes, or until the carrots begin to soften but before the shallot and garlic begin to turn brown.
2. Add the brown sugar, curry powder, cinnamon, ginger and pumpkin puree. Stir until spices are well combined. Add the vegetable broth and bring to a simmer. Season to taste with salt and pepper.
3. Turn off the heat and stir as you add the coconut milk. Serve as is or puree the soup to a velvety consistency using an immersion hand blender, food processor, or blender.

canola oil, garlic, shallot, carrots, ubc, curry, cinnamon, ginger, percent, vegetable broth, coconut milk, salt

Taken from tastykitchen.com/recipes/soups/creamy-curry-pumpkin-soup/ (may not work)