Pumpkin Curry Soup with Roasted Veggies

It's cold outside. What's better to warm you up? Soup! I've had a can of pumpkin in the cabinet since Thanksgiving and everytime I rummage through I try to think of what I can make. This definitely spiced things up and its delicious.

Shopping List:

1 can pumpkin

1 cup onion - chopped

2 cloves of garlic

2 tbsp butter

roasted veggies

3 cups vegetable or chicken stock

2 tbsp curry

1/4 tsp ground corriander

1/4 tsp cinnamon

1. Sautee onion and garlic in butter and a bit of EVOO. Once translucent, add the curry, corriander, cinnamon, and S&P. Cook for a few minutes to brighten up the spices.

2. Add the pumpkin, stock and veggies. I had leftover roasted cauliflower, sweet potatoe and zucchini from the other night. Heat and then blend with an emulsion blender.

3. Sprinkle with a bit of cilantro and a squeeze of lime juice.