Featured Wine

Coconut Curry Pumpkin Soup

1 can pumpkin puree (not pumpkin pie)

1 can coconut milk

3 cups vegetable stock

2 tbs olive oil

1 small onion, diced

3 cloves garlic, minced

1 tsp ginger root, minced

1 tbs curry powder, more if you like the flavor

1/2 tsp cumin

Optional

Toasted Pumpkin seed

Fresh cilantro

Extra coconut milk

In a medium cooking pot, heat oil over medium heat until hot. Add onion and saute until soft and translucent.

Add garlic and ginger, cook until fragrant.

Stir in curry powder and cumin.

Once the onions are covered, add in vegetable stock, pumpkin and coconut milk.

Bring to a boil to have the pumpkin thin and coconut milk melt.

Reduce heat to low, cover and simmer for 20-25 minutes.

Use an immersion blender or regular blender to smooth the soup. If using a regular blender, be sure to cool the soup slightly before blending to avoid the top blowing off.

Season with salt and pepper to taste.

Serve with a drizzle of coconut milk, toasted seeds, cilantro, or serve without any toppings. It's great either way.