1 tbsp canola oil 1 onion 1 clove garlic 2 1/2 tsp curry powder, or curry paste (Indian style) 1/2 tsp ground cumin 1/2 tsp turmeric 1/4 tsp ground cinnamon 1 tsp grated fresh ginger pinch cayenne powder 2 cups chicken broth 1-540 ml can pureed pure pumpkin (or approx 2 cups pureed pumpkin) - do not purchase pumpkin pie filling 1-400 ml can coconut milk, preferably full fat toasted pumpkin seeds for garnish
In a food processor, finely mince the onion and garlic. In a medium saucepan over medium-low heat, heat the oil. Add the onion-garlic mixture and lightly saute without browning for about 5 minutes. Add curry powder, cumin, turmeric, cinnamon, fresh ginger and cayenne powder and toast the spices, stirring constantly, for 1 minute. Add pumpkin puree and chicken broth. Stir well and bring to a simmer. Simmer 5-10 minutes. Add coconut milk and heat through, without letting the soup come to a boil. Season with salt and pepper. Garnish soup with toasted pumpkin seeds.
