Pumpkin Curry Soup

2  tablespoons		coconut oil
3/4  cup		pumpkin puree
1/2  cup		unsweetened coconut milk
1  teaspoon		Thai red curry paste
1/4  teaspoon		onion powder
1/2  teaspoon		sea salt
2  cups		water or vegetable broth (as needed for
2  tablespoons		raw pumpkin seeds

Tip: Click on the ingredient links to learn the nutritional information for all the Pumpkin Curry Soup ingredients. The serving size for any ingredient in Pumpkin Curry Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Combine coconut oil, pumpkin puree, coconut milk, curry paste, onion powder, and salt in a saucepan. Cook over medium high heat, while stirring, until the soup comes to a boil.
Slowly add broth or water to thin the soup to desired consistency. Cover and reduce heat to a simmer for about 5-10 minutes.
When soup is done, spoon into bowls and top with pumpkin seeds, coconut cream, and herbs, if desired.