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2 T. butter
3 cloves garlic chopped finely
2 onions chopped

Melt butter in pan and saute the above until soft.

About 1/2 WAY through sauteing add:
1 T good curry powder (don’t use as much if you don’t like a little spiciness)
1 t. ginger (I used the stuff out of the squeeze thing but it called for dry).
1 t. cumin seeds

1/2 to 3/4 t. red pepper flakes (I skipped these and it was a little spicy with just the curry).

Saute until fragrant…careful not to go to far….do not walk away.

Add 2 cups vegetable broth and 3 1/2 c. pumpkin puree. I had roasted and frozen some last fall.Heat to simmer.

Add 14 oz of unsweetened coconut milk (not low fat)

Season with salt to taste.
Puree soup in batches in a blender until smooth.
Return to pot to reheat.

Soup can be made 1 day ahead and cooled completely, uncovered and then chilled, covered. May thin soup with water.

This got a thumbs up from Liza and Terry. It is my compilation of 2 different recipes.