Ingredients

• 1 Tbsp. canola oil
• 1 Tbsp. butter
• 1 cup chopped onions
• ¾ cup chopped carrots
• 2 cloves garlic, minced
• 2 tsp. minced fresh ginger (¼ to ½ tsp. ground ginger)
• 1 ½ tsp. curry powder
• 1 ½ to 2 cups vegetable broth
• 2 cans (15 ounces each) pumpkin puree
• 1 cup canned coconut milk
• ½ tsp. salt
• pinch of sugar

Directions

• Heat oil and butter in large saucepan over medium heat until hot.
• Add onions, carrots, garlic, ginger, and curry powder. Cook until carrots are soft, 5 to 8 minutes.
• Pour in 1 ½ cups of broth and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10 minutes. Stir in pumpkin, coconut milk, salt, sugar, and cook 2 minutes.
• Transfer to a blender or food processor and puree until very smooth.
• Return to pan and heat through.
• Serve with a dollop of sour cream in the center of each bowl and scatter some minced red bell pepper and cilantro as a garnish. (optional)

Serves: 4.