Pumpkin Soup with Ginger & Coconut Milk

Ingredients

• 2 lb Hokkaido pumpkin, cubed
• 1 onion, diced
• 2 inch fresh ginger
• 1 can coconut milk
• 3 cups vegetable broth
• 1 tsp curry powder

Instructions

1. 1

   Sauté onion and ginger. Add pumpkin and broth. Simmer 20 minutes.

2. 2

   Add coconut milk and curry. Blend until smooth.

3. 3

   Serve with cream swirl and pumpkin seeds.