PUMPKIN TOMATO SOUP

This is the perfect meal for a rainy day.  That's exactly what we had here in Reno yesterday, and today as well.  Which means I get to enjoy my leftovers even more :)  If I had not roasted and eaten all my fresh Roma tomatoes the night before I made this soup, I would have used them instead of canned.  Fresh herbs can also be used!

INGREDIENTS:

29 OZ fire roasted crushed tomatoes (or roast 10 medium size Roma's)
1 can pure organic pumpkin puree
1 cup full fat organic coconut milk
3-4 cups broth of your choice
5 cloves of garlic, smashed and peeled
1/2 large yellow onion, chopped
2 tsp paprika
2 tsp cumin
1 tsp turmeric
1 tbsp. curry powder or curry paste of your choice
salt & pepper to taste

DIRECTIONS
- sautee onion in coconut oil until translucent (about 5 min) add in garlic and spices, suttee for another 30 seconds or so.
- add in the rest of the ingredients EXCEPT coconut milk, and whisk until combined. 
- turn heat up to medium high, until it boils.  Cover with lid and let boil for 10 min.
- remove lid and reduce heat to low.
- use your immersion blender to blend all the ingredients until desired consistency.
- cover again and let simmer for 30 minutes (if the soup is too thin for your liking, leave lid off to boil off some of it).
- remove from heat, stir in coconut milk.  Top with a dash of cinnamon or nutmeg and a drizzle of coconut milk and enjoy!