Coconut Curry Pumpkin Soup

Heat the coconut oil in a deep pot over medium-high heat. Stir in the onions and garlic; cook until the onions are translucent about 5 minutes. Mix in the vegetable broth curry powder salt coriander and red pepper flakes. Cook and stir until the mixture comes to a gentle boil about 10 minutes. Cover and boil 15 to 20 minutes more stirring occasionally. Whisk in the pumpkin and coconut milk and cook another 5 minutes.

Pour the soup into a blender filling only half way and working in batches if necessary; process until smooth. Return to a pot and reheat briefly over medium heat before serving.