• 1 tsp coconut oil
• 1 large uncooked shallots, minced
• 1½ tsp kosher salt
• 2 tsp minced ginger
• 1 tsp minced garlic
• 1 tsp curry powder
• ½ tsp ground coriander
• ½ tsp ground cumin
• ¼ tsp ground cinnamon
• 1 pinch cayenne pepper
• 30 oz pumpkin puree, canned
• 2 cups canned low-sodium chicken broth
• 1 cup canned unsweetened light coconut milk
• 2 tbsp dark brown sugar
• 1 tbsp fresh lime juice
• 6 tsp cilantro, fresh, chopped

1. In a large soup pot, heat oil over medium-high heat. Add shallot and salt; cook, stirring frequently, until shallot is softened, about 5 minutes.
2. Stir in ginger, garlic, curry powder, coriander, cumin, cinnamon and cayenne; cook for 1 minute. Add pumpkin, broth, coconut milk and sugar; whisk to combine. Reduce heat to low; simmer for 10 minutes for flavors to combine. Puree in a pot using an immersion blender; stir in lime juice and garnish with cilantro. Yields about 1 1/4 cup per serving.