Creamy Coconut Pumpkin Curry Soup

Comfort food for a cold 

Rainy Autumn day!

INGREDIENTS: 

1 (15 ounce) can 100% pure pumpkin

1 yellow onion sliced

1 clove garlic, sliced
2 teaspoons coconut oil

¼ teaspoon ground coriander

¼ teaspoon Ground Cayenne Pepper

¼ teaspoon Thai Red Curry Pastes

1 can of coconut milk

½ cup heavy cream

1 cup Chicken stock

3 Tablespoons Sherry

1 Tablespoon lime juice

1 teaspoon sugar

2 teaspoons Soy Sauce

COOKING MUSIC SELECTION: Put The Lime In The Coconut

PREPARATION:

Heat the coconut oil in a deep pot over medium-high heat. Stir in the onion 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, half & half and coconut milk, and all the other ingredients and cook another 10 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. Top with crumbled goat cheese. ENJOY!