Pumpkin Curry Soup

Ingredients

1/4 cup coconut

1 cup chopped onion

1 clove garlic, minced

3 cups HALE Bone Broth

1 teaspoon curry powder

1/2 teaspoon sea salt

1/4 teaspoon ground coriander

1/4 teaspoon crushed red pepper flakes (15 ounce) can 100% pure pumpkin 1 cup coconut milk

Instructions:

Heat the coconut oil in a deep pot over medium-high heat.

Stir in the onions and garlic; cook until the onions are translucent, about 5 minutes.

Mix in the Hale broth, curry powder, salt, coriander, and red pepper flakes. Cook and stir until the mixture comes to a gentle boil, about 10 minutes.

Cover, and boil 15 to 20 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.

Pour the soup into a blender, filling only half way and working in batches if necessary; process until smooth.

Return to a pot, and reheat briefly over medium heat before serving.