I really surprised myself how a little bit of coconut milk and cayenne pepper can brighten up this soup-it was realllllly delish!I started with oil in a stock pot, added chopped garlic, chopped celery,chopped carrots and green onions and cooked until fragrant-don't burn the garlic! Add stock or water and use hand blender to puree until smooth. Add 1 cup of pumpkin puree, more stock or water, some herbamare and dash of black pepper. Add 1/4 cup of coconut milk and some cayenne pepper and let simmer for 20 minutes! Serve with brie and toasted hazelnut and raisin bread-a perfect lunch!
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