This Pumpkin Curry Soup comes together with coconut milk, canned pumpkin and curry paste. It's a delicious twist on fall comfort food!

Step 1 Heat coconut oil in a large pot over med-high heat. Add onions and saute for 2-3 minutes until softened.

Step 2  Add garlic, ginger, curry paste, chili powder, turmeric, cumin, salt & pepper and saute for another minute or so until fragrant.

Step 3  Stir in pumpkin, coconut milk and broth, bringing to a boil then reducing the heat to a simmer. Simmer for 20 minutes, then blend with an immersion blender.

Step 4  Serve in deep bowls and top with desired garnishes. Enjoy!

Storing and Reheating You will need to refrigerate any leftovers in a covered container, and be sure to use them up within five days. The best way to reheat your leftovers is in a saucepan on the stove top over medium heat. Stir it occasionally to ensure that all of the soup warms through completely to at least 165° F.

Freezing this  Recipe This meal may be kept frozen for up to 3 months. However, for the best flavour and texture, try to use it within 2 months.You can microwave the soup from frozen if you've stored individual portions in glass containers. Simply reheat for 6-7 minutes, stirring partway through. If defrosting from freezer bags, then defrost in the fridge overnight before reheating.