Ingredients

3 carrots, diced
3 ribs celery, diced
1 small onion, finely chopped
1 clove garlic, finely minced
1½ tsp. vegetable oil
1 bay leaf
6 cups chicken stock
2 – 15 oz. cans pumpkin
2 14 oz. cans coconut cream
1/3 cup creamy peanut butter
½ tsp. nutmeg
¼ tsp. curry powder
Salt and fresh ground black pepper to taste

Instructions

In a large stock pot, sauté carrots, celery, and onion in vegetable oil, on low heat until onions begin to turn translucent. Add the garlic and sauté another 2 minutes. Add the bay leaf and chicken stock and bring to a boil. Cover and simmer for 30 minutes, or until the vegetables are tender.
Process the mixture in a blender or food mill, or with an immersion blender until smooth. Stir in the pumpkin, coconut cream, peanut butter, nutmeg, curry powder, salt and pepper to taste.
Note: This should be a thick soup. If your coconut cream is on the thin side, add the second can a little at a time until you reach the desired consistency.

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