So, I have no pictures of the finished dish, which is a bummer because this soup is pretty and when you swirl the coconut milk in, it’s especially gorgeous. But, I didn’t know for sure if it would come out, because I was faking it from leftover items.
1 large sweet onion, diced
3 large sweet potatoes, baked in foil until softening
1 1/2 cups pumpkin puree (I used canned, because it’s what I had – if you use fresh you may want more)
1 can coconut milk
6-8 cups vegetable broth or faux chicken broth
3 T curry powder
1-3 T of red pepper flakes, depending on the level of heat you like
3 T olive oil
Sea salt to taste
Cook onions in olive oil over medium temp until soft. Skin potatoes and add. Add pumpkin. Mash with a spoon or masher. Add 3 cups broth and continue to mash and mix. Add seasoning. Now begin to use the remaining broth gradually to thin the soup to just a bit thicker than you want it. Once you get it there, let it simmer for a bit over a medium-low flame. About 5 minutes before serving, add coconut milk and mix in.