Coconut Thai Curry Pumpkin Soup

Makes about 4 servings

2 Tbsp coconut oil
1/2 cup chopped onions
1 clove garlic, minced
2 cups vegetable broth
2 Tbsp. Red Thai Curry paste
1/2 Tsp. Himalayan salt
2 cups Roasted Pumpkin
1 cup coconut milk

Heat the coconut oil in a deep pot over medium-high heat. Saute onions and garlic until onions are translucent.  Mix in the vegetable broth, curry paste, salt. Cook for about 10 more minutes. Add pumpkin and coconut milk and cook for another 5 minutes.

Pour soup into a blender or if you have a hand mixer, blend till smooth. Reheat briefly over medium high heat before serving.