Vegan Coconut Pumpkin Soup

• 1 tablespoon coconut oil
• 1/2 red onion large, roughly chopped
• 6 cloves garlic
• 15 ounces pureed pumpkin not pumpkin pie filling, though you can substitute fresh roasted pumpkin or Kabocha squash!
• 2 cups vegetable broth
• 1/2 teaspoon salt
• 1 dash turmeric
• 1 dash paprika
• 1 dash curry powder
• 1 dash cayenne
• 1 cup coconut cream I actually used a coconut- based coffee creamer but canned coconut cream works as well

1. In a deep pan, heat coconut oil over med-high heat, then add the onion. Stir and cook for about 8 minutes until soft and translucent, then add the garlic and cook one more minute.
2. Add the can of pumpkin and 2 cups of broth, stirring to combine.
3. Add the spices, stir and taste, adjust if necessary. Cook a few more minutes until you reach it starts to bubble.
4. Transfer to the blender (or I just used an immersion blender right in the pan) and start blending. Slowly add the cup of coconut cream until well combined.

coconut oil, red onion, garlic, pumpkin, vegetable broth, salt, turmeric, paprika, curry powder, cayenne, coconut cream i

Taken from www.yummly.com/recipe/Vegan-Coconut-Pumpkin-Soup-762696 (may not work)