I love this soup because it has a ton of flavor, you get to use seasonal veggies, it's easy to make, and you usually have the majority of the ingredients in your pantry. You can sub out the pumpkin for your favorite starchy veggie like butternut squash or acorn squash.
Flesh from 1 sugar pie pumpkin( roasted and de-seeded)or 1 can of pumpkin purée
1 can coconut milk
1/4 cup onion diced
1 Tbs curry powder
1 Tbs coconut oil
1 tsp sea salt
Unsalted chicken stock or bone broth as needed.
Sauté onions in coconut oil in a heavy bottomed sauce pan until soft. Add in other ingredients. Combine with an immersion blender until smooth. Taste for seasoning. Add in broth if it's too thick for you.