Delicious Pumpkin Curry Soup

Ingredients

• 5 cups vegetable stock or water ( I prefer Organic Chicken Stock)
• 1 1/4 cup diced yellow onion
• 3/4 cup diced celery
• 1/2 teaspoon seeded and diced jalapeño
• 4 large garlic cloves 4 cups pumpkin, 1/2 inch chop (to make it easier I use the pre-cut Organic Butternut Squash at Costco
• 1 1/2 teaspoons curry powder
• 1/2 teaspoon ground cumin, try toasting
• 2 teaspoons sea salt, or to taste
• 1/4 teaspoon ground black pepper
• 1 1/2 cups , coconut milk (coconut milk taste great in this soup,  or rice milk, or
  almond milk
• 2 tablespoons finely chopped cilantro

 Instructions

1. Place the  stock in a 3 quart pot over high heat. Add all of the ingredients except the coconut milk and cilantro, and cook until the pumpkin is just soft, approximately 15 minutes, stirring occasionally.
2. Add the coconut milk, carefully transfer to a blender,and blend until creamy.
3. Return to the pot, add the cilantro and cook for 5 minutes over medium low heat, stirring occasionally.

Serves 6-8