Curried Pumpkin Soup
4 tablespoons butter
1 1/2 teaspoons curry powder
1/2 teaspoon turmeric
1/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon crushed red pepper flakes
16 ounces pure pumpkin, fresh-baked or canned
1 can light coconut milk
Melt butter in a soup pot over medium heat. Add onion, garlic, and ginger, and sautee until onion is translucent, about 5 minutes.
Mix in broth,curry powder, turmeric,coriander, salt,cinnamon, nutmeg, and red pepper flakes.
Cook and stir until the mixture comes to a gentle boil, about 10 minutes. Cover, and let boil gently for another 15-20 more, stirring occasionally.
Add pumpkin and coconut milk, and puree in blender, in batches if necessary, until smooth.
Return soup to stove and cook for another 5 minutes.
Before serving, sprinkle top of soup with roasted pumpkin seeds. (It looks nice and is also tasty!)