What to Do With a half a Can of Pumpkin, part II

...or you can use a whole can, as I've discovered gives a richer pumpkin flavor to the soup.  Anyway, here's my curried pumpkin soup recipe, a new staple for me during the winter time!  If you are using the second half of a can of pumpkin, just halve the entire recipe.

Curried Pumpkin Soup

1 head of cauliflower

1 whole 15-oz can of pumpkin

1-15oz can lite coconut milk

2T olive oil

1 T red or yellow curry paste (flavor preference)

1 T fresh grated or minced ginger

1 tsp salt, more to taste

Steam the cauliflower until it is easy to break apart with a fork, and puree in blender until completely smooth (it will be a mashed-potato-like consistency).

Stir together pumpkin and coconut milk on the stove over medium heat.  Allow to come to almost a boil, stirring occasionally.  Add cauliflower and olive oil and heat again.  Add curry paste, ginger, and salt, and any other spices you think will add pizazz.  Serve or freeze until use.  It's especially delicious served on a cold winter's day with crusty rustic rolls to dip!