Quick Coconut & Curry Pumpkin Soup

Ingredients 

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 cloves of garlic, minced
• 1 tbsp curry powder
• 1 tsp ground turmeric
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp cayenne pepper (optional)
• 1 can (15 oz) pumpkin puree
• 2 cups broth (made with Folona Bone Broth Powder)
• 1 can (14 oz) coconut milk
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions 

1. Heat the coconut oil in a large pot over medium heat. Add the onion and garlic, and cook until the onion is translucent about 5 minutes.
2. Add the curry powder, turmeric, cumin, coriander, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant.
3. Add the pumpkin puree and vegetable broth (made with Folona Bone Broth Powder). Stir well to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10-15 minutes.
5. Add the coconut milk and stir well.
6. Season with salt and pepper, to taste.
7. Use an immersion blender or transfer the soup to a blender and blend until smooth.
8. Serve hot, garnished with fresh cilantro. Enjoy!