2cupspumpkin pureeI used homemade but you can use a 15 ounce can
1cuplite coconut milk
Instructions
In a heavy bottom stockpot over medium high heat, melt 1/4 cup butter. Sauté 1 medium onion(chopped) in butter until it starts to brown, then add 2 cloves garlic(chopped) and cook for an additional minute.
Add 2 teaspoons curry powder, 2 teaspoons kosher salt, and 1/2 teaspoon cinnamon. Stir well and cook for a minute or so.
Add 3 cups chicken broth. Bring to a boil, then reduce heat to low and cover. Simmer over low heat, covered, for 20 minutes.
Add 2 cups pumpkin puree and 1 cup lite coconut milk. Stir, and simmer until heated through.
Run through blender or use an immersion blender to process until smooth.
Season with additional curry powder, salt and pepper, if desired.
Notes
Leftover soup can be frozen and stored in an air tight container. Simply thaw before reheating.