Pumpkin coconut curry soup

Ingredients

http://allrecipes.com/Recipe/Coconut-Curry-Pumpkin-Soup/Detail.aspx

1/2 cup coconut oil
2 cups chopped onions
2 cloves garlic, minced
6 cups vegetable broth
2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon crushed red pepper flakes
2 (15 ounce) cans 100% pure pumpkin
2 cups light coconut milk

Directions

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. 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. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.

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.



Yup it was a very messy dish and I ended up making way more than I had intended on. But it was for our dinner party and I wanted lots of festive food around. It also was a bit spicy between the curry and the red hot chili peppers and we have a few co-workers who don't eat spicy food, including Britney. Overall though I enjoyed it and now have a nice big Tupperware container of more soup ready to go.