Pumpkin and Coconut Curry Soup!

For my first posting, I thought it was only fitting to do something that could keep me satisfied and warm on this cold, snowy, winters day: Pumpkin and Coconut Curry Soup... Yum!

I based my recipe off of the Curried Pumpkin Soup I found in the Everything Vegan Cookbook but I tried a few substitutes to match what I had in the house. Nonetheless, It came out amazing! I'll be sharing my version with you just below:

What I used:

1 small yellow diced onion

3 cloves minced garlic

2 Tablespoons vegetable oil

1 15 ounce can organic pumpkin

3 cups vegetable broth

2 bay leaves

1 Tablespoon curry powder

1 teaspoon cumin

1/2 teaspoon ground ginger

1 cup coconut milk

The 4 steps I took:
1) Simmer onion and garlic in oil for 5 minutes
2) Add pumpkin and vegetable broth and stir well to combine. Add bay leaves, curry, cumin, and ginger.
3) Cover and cook for 15 minutes, medium heat
4)Reduce heat to low and add coconut milk, stirring to combine. Let cook for another 5 minutes

You're ready to serve!