Coconut Curry Pumpkin Soup
""This is a delicious vegan version of pumpkin soup with just enough spice for a mild kick. It's made with coconut oil instead of butter and uses light coconut milk in place of milk or cream. It makes a great starter, or is a perfect small meal on its own as it is quite filling."..."
INGREDIENTS
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1/4 cup coconut oil
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1 cup chopped onions
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1 clove garlic, minced
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3 cups vegetable broth
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1 teaspoon curry powder
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1/2 teaspoon salt
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1/4 teaspoon ground coriander
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1/4 teaspoon crushed red pepper flakes
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1 (15 ounce) can 100% pure pumpkin
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1 cup light coconut milk
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