6-8 servings
 
2 Tbsp. oil
1 onion, finely chopped
¼ cup diced red bell pepper
1 tsp. minced garlic
2 Tbsp. yellow curry powder 
3-4 cups vegetable or chicken stock
1 cup coconut milk, unsweetened 
1 (1 Lb.) can pumpkin puree’
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. salt
Garnish: sour cream, cayenne pepper, chopped fresh cilantro, pepitas, or red pepper slices.
 
Heat oil in medium sauté pan, add onion and bell pepper. 
Sauté on medium heat until onion is transparent.
Add garlic and curry powder and stir 1 minute. 
Add 2 cups of stock and coconut milk and stir.
Stir in pumpkin puree, cumin, ginger, and salt
Bring the soup to a boil and reduce heat to simmer for 2 minutes.
With a hand blender or blender, puree the soup until smooth.
Taste and adjust soup. Add more stock for desired consistency.
Ladle into warm bowls or mugs, and top with a dollop of sour cream, a sprinkle of cayenne pepper and chopped cilantro or toppings of choice.
 
Refrigerate up to 3 days or freeze up to 3 months.