⅓cupwater(or sub bouillon & water for stock/broth)
Add 2 teaspoon canola oil, 1 T onion, 1 clove minced garlic, ¼ teaspoon curry powder, and ⅛ teaspoon each salt and pepper to medium sized pot over the stove (on medium heat). Sautee until onion is soft translucent, about 3-5 minutes.
Once onion is softened, add remaining ingredients (½ c pumpkin, ¼ c coconut milk, 1 teaspoon veggie bouillon, ⅓ c water). Simmer until heated through.
(OPTIONAL) Pour soup into blender. Blend until smooth. Return to pot.
Serve while hot.
Recommended accompaniments: plain Greek yogurt as a garnish, serve with whole grain bread or crackers. Goes well with a crunchy winter salad.
Add the salt, pepper, and curry powder to cooking onion. The flavor will be much stronger and more delicious this way.
Add vegetable bouillon paste to water instead of using stock or broth because you can use as much as you need instead of having leftovers. You can also sub the vegetable bouillon for chicken.
Pour soup into blender. Blend until smooth. Return to pot.