Coconut Curry Pumpkin Soup

I know it has been a while my friends but life has been very busy with two little ones and lots more.  I have tried lots of recipes and I need to get better at posting my favourites.  Our garden was wonderful this year and I have been trying lots of new ways to use up the various squash and pumpkins we grew this year.  I have also found my new favourite type of pumpkin.  It's colour is amazing, I love it's shape, I love how easy it is to prepare for baking and most importantly it has a wonderful flavour!  For those of you who garden as well I got the seeds from Renee's Garden and they are called Cinderella's Carriage Antique French Pumpkins.

I had some leftover pumpkin puree from making some other delicious pumpkin recipes (I will try to post them soon) and needed to make dinner so I decided on a curried pumpkin soup I came across a while back.  This soup turned out amazing.  Everybody loved it. My husband even said he was sorry he didn't have to take lunch in to work tomorrow because he loves it when his coworkers comment on how wonderful his lunches smell when he heats them up in the office kitchen.

 Coconut Curry Pumpkin Soup

1/4 cup butter

1 large onion, chopped

3 cloves of garlic, minced

3 cups chicken stock

1 tbsp curry powder

1 tsp garam masala

1 tsp salt

1/2 tsp cinnamon

2 cups pumpkin puree

1 can coconut milk

1. In a heavy bottomed stock pan, melt the butter and sauté the onions until they begin to brown.  
2. Add the garlic and stir until fragrant.
3. Add the stock, salt and spices and bring to a boil.  Reduce the heat and allow this to simmer covered for 20 minutes to deepen the flavour of the broth.
4. Add the pumpkin and coconut milk and blend using an immersion blender or in batches in a regular blender.
5. Allow the soup to reach desired temperate before serving.

This soup goes well with a biscuit to help clean the bowl with.  I found a great Apple Cheddar biscuit recipe I made along with it.