Coconut Curry Pumpkin Soup

1/4 Cup oil (I used EVOO, but coconut oil was recommended)
1 Cup chopped onions
1 minced garlic clove
3 cups vegetable broth
1 tsp curry powder
1/2 tsp salt
1/4 tsp ground coriander
1/4 tsp crushed red pepper flakes
1 15 oz can of 100% pure pumpkin
1 Cup light coconut milk

heat oil in a deep pot over medium high heat. Stir in onions and garlic, until onions are translucent. Mix in broth, curry powder, salt, coriander, and red pepper flakes. Cook until mixture comes to a slow boil and allow to cook at slow boil for 15 minutes to 20 minutes, stirring occasionally. Whisk in pumpkin and coconut milk, and cook for 5 more minutes. With a slotted spoon, take out some of the soup and the onion/garlic chunks, and puree in a blender. Add back to pot, and reheat. Serve hot, with swirl of cream and basil sprig. (not included in nutritional info).

Number of Servings: 6

Recipe submitted by SparkPeople user WHATAGRL42.