Ingredients 1 tsp olive oil 1 tsp garam masala 13.6 fl oz (403ml) can unsweetened coconut milk 15 oz canned pumpkin puree, 100% pumpkin, do not use pie filling 1/2 tbs onion powder 1/2 tsp paprika 1 1/2 cup vegetable broth 1 tsp ground cumin to taste salt and pepper Instructions Add the oil to a saucepan and place over a medium heat. Add the garam masala and fry it for five minutes. Next, add the pumpkin, coconut milk, onion powder, paprika, ground cumin, and vegetable broth. Bring to a boil. Reduce to a simmer for 8 to 10 minutes. Taste and if needed add Salt and Pepper. Serve the soup in bowls. For a twist and protein add grilded pieces of chicken.