No pretty pictures, yet. Just want to get this one down. You can use fresh roasted and pureed or canned pure pumpkin. Just not canned pumpkin pie mix.

Thai Pumpkin Soup

• 2 t coconut oil
• 1 onion, diced
• 2 carrots, diced
• 4 cloves of garlic, diced
• 2 c pumpkin puree
• 2 c broth (chicken or vegetable)
• 2 c or one can of coconut milk
• 1 bay leaf
• 1/2 t thyme, dried
• 2 T red curry paste, or 1 t red curry powder.
• 1 t grated nutmeg

Salt and pepper to taste.

1. In a large stock pot, melt the coconut oil and add onion, carrot and garlic. Saute until the onion is translucent.
2. Add the pumpkin, broth and spices and bring to a simmer, covered, until the carrots are soft.
3. Remove from the heat and add the coconut milk. Puree with a stick blender. Alternatively, allow to cool and then pour carefully into a blender in batches.

You can serve as is or top with pumpkin seeds and chopped fresh cilantro.