COCONUT CURRY PUMPKIN SOUP

¼ cup coconut (or olive) oil
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 tsp curry powder
½ tsp. salt
¼ tsp. ground coriander
¼ tsp. crushed red pepper flakes
1 (15 ounce) can 100% pure pumpkin
1 cup light  (or reg.) can coconut milk
Top with Fresh Cilantro (optional)
Shrimp Skewer (optional)
Roasted chickpeas (optional)

 Heat the oil in a deep pot over med-high heat. Stir in the onions and garlic; cook until the onions are translucent, ~ 5 minutes.

Mix in the vegetable broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir to a gentle boil, ~ 10 minutes. Cover, and boil 15-20 minutes. Stir occasionally to prevent burning. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.

Pour the soup into a blender, filling only half way. Work in batches if necessary; process until smooth. (Caution: be ready with potholders) Return to a pot, and reheat briefly over medium heat before serving.

Sprinkle with roasted chick peas. Serve with buns or (non-vegan usually)scones,

 Roasted Chickpeas ( = Garbanzo Beans):

1 can Chickpeas
Extra Virgin Olive Oil
Salt

Preheat oven to 400. Line edged cookie sheet with parchment. Rinse beans thoroughly. Discard loose skin. Dry very well on towel. Important, or oil won’t stick. Spread on pan, drizzle with oil, generous salt.

Bake 10 minutes, stir slightly, bake 10 min or until crispy. Store in covered, not sealed container, not refrigerated, and eat within 2 days. (Usually no problem!)