Curried Coconut Pumpkin Soup

I'm in soup mode.  It's all I want to eat right now.  It hasn't been bitterly cold out but it must be the way the leaves are changing into beautiful oranges, reds and yellows that creates this craving.
At the grocery store the other day I picked up a can of plain old Pumpkin puree (not pumpkin pie filling), not knowing what I would  do with it.  It sat on my counter for a few days and all I could think about was soup.  So here it is....I winged this and it turned out well.  It's really really simple.  There's nothing complicated about the ingredients or the flavors.  It's just good and it hits the spot, it's healthy and it's a lovely burnt shade of orange.  You can eat it right away or make it ahead.  It held well for two days in the fridge.
If you want to add in extras, be my guest.  As I've said before, it's just a recipe.  Play with it.  Get creative.  It's a base for many possibilities.
p.s. we ate the soup and completely forgot to take a picture.  Please enjoy the scenic pumpkin photo....

 

Coconut Curried Pumpkin Soup


Serves 4-6

1 tbsp Coconut Oil or Extra Virgin Olive Oil
1 med onion, chopped
2 cloves garlic, chopped
1 1/2 tbsp curry powder
1/2 tsp cinnamon
1/2 tsp salt
1 776ml can Pumpkin Puree
4 cups low sodium chicken broth
1 can coconut milk (not light)
2 tbsp maple syrup

Heat the oil in a large soup pot over med heat.  Add the onion and garlic and sweat for a minute or two.  Add the curry powder, cinnamon and salt.  Cook until the curry powder is fragrant, about 45 seconds.  Add in the pumpkin and stir to combine.  Pour in the stock, coconut milk and maple syrup.  Simmer for at least 15-20 minutes.  Puree once the soup is cooled if you want a creamier soup.