Pumpkin Coconut Curry Soup is the perfect fall comfort food. The subtle Thai flavors blend into pumpkin soup for the most delicious combination.
In a large dutch oven or soup pot, add onion and saute for 1 minute. Add pumpkin, tomatoes, potatoes, curry powder, salt, cayenne pepper. Saute for about 5 minutes over medium high heat. Add veggie/chicken stock and bring to a boil. Reduce heat, cover, and simmer over low heat for at least 20 minutes (preferably longer).
Add coconut cream and half & half. Using an immersion blender, or transfer the soup to a blender, blend until mixed and creamy.
Serve and top with roasted pumpkin seeds and a splash of cream if desired.
** this recipe can also be made in the crock pot. Add all ingredients aside from the coconut cream and milk, cover and cook on low for 8 hours or high for 4-5 hours. Continue with step #2 from above directions, adding cream/coconut cream, then blending.