Pumpkin Coconut Curry Soup

Pumpkin is as synonymous to Fall as Douglas Fir is to Winter.  Anything pumpkin this time of year makes me happy. Last night I wanted something warm and not too heavy. It was one of those nights when I wanted a broth type soup but with some substance. The flavor combinations that came through with this soup was just the right spice and thoroughly warmed my soul.

Recipe (adapted from several different recipes)

Ingredients
1 tablespoon olive oil, ghee, or butter
1/2 cup chopped yellow onion
1 clove garlic, minced
3 1/2 cups vegetable broth
1 1/2 teaspoon yellow curry powder
1/2 teaspoon cumin
1/2 teaspoon ground ginger
1/4 teaspoon ground clove
1/4 teaspoon nutmeg
1 1/2 cans 100% pure pumpkin
1 cup light or full fat coconut milk
salt and pepper to taste

Heat a large soup pot over medium-high heat, and melt oil, ghee or butter. Add onion and garlic, cook until onion is translucent and garlic is fragrant. Add curry powder, cumin, ginger, cloves, and nutmeg. Constantly stir until spices become toasted and fragrant, about 60 seconds. Add stock, coconut milk, and pumpkin. Bring to a gentle boil, about 10 minutes. Remove from heat.

Use an immersion blender to smooth out the soup.  You can also use a blender, working in batches, process until smooth.  Return soup to heat and bring to a simmer. 

Serve with a dollop of plain greek yogurt and roasted pumpkin seeds.