Step 1

Combine onion and coconut oil in a small soup pot. Cook until onion softens and browns. Add curry powder and cook until it is fragrant.

Step 2

Add pumpkin cubes, their canning liquid and the coconut milk. Stir to combine. Add up to one coconut milk can of water should it need a bit of thinning.

Step 3

Bring to a bubble, reduce to a simmer and place a lid on the pot. Cook until onions are tender.

Step 4

When soup is done, blitz it with an immersion blender. Taste and add salt as necessary.

Step 5

Eat and enjoy.