Step 1

Heat the coconut oil over medium-high heat and cook the onions for about 5-7 minutes (or until soft).

Step 2

Add in the minced garlic, salt, and pepper, then stir for another 2-3 minutes.

Step 3

Stir in the pumpkin puree and vegetable stock.

Step 4

Cook for 7-10 minutes, stirring occasionally.

Step 5

Add in the curry powder and ginger, then cook for another 2-3 minutes.

Step 6

Whisk in the coconut milk, honey, and crushed red pepper (optional) and cook until warm, about 3-5 minutes.

Step 7

Serve warm and enjoy!