Pumpkin Curry Soup

PUMPKIN CURRY SOUP

2 tablespoons olive oil

1 cup onion, chopped

2 cloves garlic, crushed

1 tablespoon yellow curry paste

1/2 teaspoon pink Himalaya salt

1/2 teaspoon pepper

1/2 teaspoon fresh ginger, grated

3 cups vegetable broth

2 cups pumpkin, baked and mashed

1 1/2 cups plain soy milk

In a medium dutch oven, saute onion and garlic over medium high heat. Stir in curry paste, salt, pepper and ginger, cooking for 5 minutes. Add pumpkin and soy milk, stirring to combine thoroughly. Simmer over medium heat for 20 minutes. Garnish with plain greek yogurt and cilantro if desired.