Directions
1. Add the butter or oil to a Dutch oven or stockpot set over medium-low heat. Once the butter or oil is warm, add the onions, garlic, ginger and curry powder and cook, stirring occasionally, until the onions are translucent.
2. Add pumpkin, stock and coconut milk, mix well. Simmer, stirring occasionally, until it is warmed through.
3. Using a blender, blend soup in batches. The onions will act a thickener (you can also use an immersion blender, which makes it easier). Add all soup back into pot and season with tamari, lemon or lime juice and salt and freshly ground pepper. Taste and adjust seasoning.
4. Simmer for an additional 15 minutes or until the soup has thickened a bit more. Garnish with a dollop of yogurt and sliced scallions or toasted pumpkin seeds.
* NOTE: To ensure this is gluten-free, look for gluten-free tamari or soy sauce or flour (if using to thicken)
