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Curried Pumpkin Soup

2 tablespoons butter 1 medium onion, chopped 1 large carrot, peeled and chopped 2 cloves garlic, minced 2 teaspoons fresh ginger, minced 1-1/2 teaspoons curry powder 14-ounce can chicken or vegetable broth 2 cans (15 ounces each) 100 percent pumpkin 14-ounce can coconut milk 1 teaspoon salt Pumpkin seeds

In large saucepan, melt butter over medium heat. Add onion, carrot, garlic, ginger, and curry powder. Cook until carrots are almost soft, 5-8 minutes, stirring occasionally. Add broth and bring to boil over high heat. Reduce heat to medium-low; cover and simmer until carrots are very soft, 10 minutes. Transfer to blender or food processor and puree until very smooth. Return to pan and stir in pumpkin, coconut milk and salt. Cook over medium-low heat until heated through, 2-3 minutes. Garnish with pumpkin seeds, if desired, and serve. Easy Weeknight Seafood Paella