Staring in my cabinet at two cans of pumpkin puree that were left over from my holiday baking, I asked myself, “what can I do with this besides wait until next holiday season to bake with it, or cheat on my New Year’s resolution to cut back on sweets with an attempt at pumpkin cheesecake?” The answer: a warming and slightly spicy pumpkin soup. Leaning on my love of coconut, cilantro and fragrant curry powder, I looked to those ingredients to add full-bodied flavor to this vegetarian and vegan friendly soup.

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