Coconut Curry Pumpkin Soup

1/4 cup coconut oil (or butter)
1 cup chopped onions
1 clove garlic, minced
3 cups vegetable broth
1 tsp curry powder (or more if desired)
1/2 tsp cumin
1/2 tsp allspice
1/4 tsp crushed red pepper flakes
1 15-oz can pumpkin
1 cup coconut milk

Heat the coconut oil in a deep pot over med-high heat.  Stir in the onions and garlic and cook until onions are translucent, about 5 minutes.  Mix in the vegetable broth and all spices.  Cook and stir until the mixture comes to a gentle boil, about 10 minutes.  Cover, and boil 15-20 minutes more, stirring occasionally.  Whisk in the pumpkin and coconut milk, and cook another 5 minutes.

Pour the soup into a blender, filling only about half full and working in batches if necessary; process until smooth.  Return to pot, and reheat briefly over a medium heat before serving.

NOTE:  May add grated carrots and small chunks of cooked potato if desired.