Curried Pumpkin Soup

Here's what I did;

1 Tbsp canola oil
1 medium onion, roughly chopped
1 Tbsp curry powder
2 cloves garlic
1 Tbsp minced ginger
2 cups pumpkin
3 cup vegetable broth
1 can lite coconut milk

Don't think for a minute that I measured anything. 
Into a hot soup pot, a added the oil.  When the oil was hot I threw in the onion and curry and a little salt.  When the onion were soft I add the the garlic, ginger and pumpkin and put the lid on.  I let everything get soft, then I added the vegetable broth and let it simmer for a little while, until everything seemed soft and fully cooked.  Then I used my immersion blender to puree it all to smooth.  Finally, I stirred in the coconut milk.  Normally, a pureed soup like this is finished with cream, and you could do that but coconut milk takes it to an exotic place.  A delicious place.

Enjoy!