Curried Pumpkin Soup

• 4 tablespoons butter
• 1 cup chopped onion
• 2 cloves minced garlic
• 1 teaspoon fresh ginger minced
• 4 cups organic chicken broth or vegetable broth
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon crushed red pepper flakes
• 16 ounces pure pumpkin fresh-baked or canned
• 1 can light coconut milk

1. Melt butter in a soup pot over medium heat. Add onion, garlic, and ginger, and sautee until onion is translucent, about 5 minutes.
2. Mix in broth,curry powder, turmeric,coriander, salt,cinnamon, nutmeg, and red pepper flakes.
3. Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and let boil gently for another 15-20 more, stirring occasionally.
4. Add pumpkin and coconut milk, and puree in blender, in batches if necessary, until smooth.
5. Return soup to stove and cook for another 5 minutes.
6. Before serving, sprinkle top of soup with roasted pumpkin seeds. (It looks nice and is also tasty!)

butter, onion, garlic, fresh ginger, chicken broth, curry powder, turmeric, ground coriander, salt, cinnamon, nutmeg, red pepper, light coconut milk

Taken from www.yummly.com/recipe/Curried-Pumpkin-Soup-1653315 (may not work)