Nut Butter Soup

15 ounce pumpkin
¼  cup Pure Coconut Oil
½ cup Pure Nut Butter
1 cup chopped onions
1 clove garlic, minced
3 cups veggie broth

1 tsp curry powder
½ tsp sea salt
¼ tsp ground coriander
¼ tsp red pepper flakes

Heat the coconut oil in a deep pot over medium-high heat. Stir in onions and garlic; cook about 5 minutes. Mix in the veggie broth and spices. Cook and stir until it comes to a gentle boil. Cover, and boil 15 minutes more, stirring occasionally. Whisk in the pumpkin and coconut milk, and cook another 5 minutes. Pour the soup into a blender and process until smooth. Return to a pot, and reheat briefly over medium heat before serving.