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Pumpkin and Coconut Milk Soup

Ingredients

sea salt & black pepper to taste

3 1/2 lbs. pumpkin

14 oz. canned coconut milk

1/4 c. coconut oil

1 sml. onion

3 clove garlic

1/2 tsp. curry powder

1/4 tsp. nutmeg

1 pinch red pepper flakes

2 c. water

1/4 c. milk, raw or organic

1 tbsp. Greek yogurt

Directions

Clean the pumpkin, and remove the seeds. Peel the pumpkin, and cut it into large chunks. Place the chunks of pumpkin into a large pot with the coconut milk and bring to a simmer. Cover the pot and continue to simmer the pumpkin until quite tender. Remove the pumpkin to a bowl (with the coconut broth) and mash with a fork or potato masher. Set aside.

Clean pot or use a new pot and heat the coconut oil over medium high heat. Stir in the finely chopped onion and minced garlic; saute until the onion is softened, about 3 to 5 minutes. Stir in the curry powder, nutmeg, and red pepper flakes; cook for a minute longer. Add the mashed pumpkin and coconut milk back to the pot along with 2 cups of water (or use chicken or beef broth instead), and bring to a boil. If, at this point, the soup seems too thick add some more water/broth. Simmer the soup for 30 minutes longer.

Pour the soup into a blender and blend until quite smooth. Pour the soup back into the pot and season with salt and freshly ground pepper. Add the milk and bring just to a simmer. (If necessary, thin the soup with additional milk - up to 1/3 cup.)

Serve the soup hot with a dollop of Greek yogurt on top. (Soup can be made - without adding the milk - one day in advance. Simmer gently just before serving, adding the milk accordingly.)