Ingredients:
1 1/2 tablespoons extra-virgin olive oil
1 cup chopped onion
3 garlic cloves, minced
3 cups solid-pack pumpkin, canned
2 cups low-salt vegetable broth
1/2 teaspoon ground allspice
1/2 teaspoon dried crushed red pepper
1 1/2 cups unsweetened coconut milk, divided
Salt and pepper
Pepitas (toasted pumpkin seeds), for garnish
Heat the oil in a large pot over medium heat. Add the onion and garlic, and sauté for about 10 minutes until translucent. Add the pumpkin, broth, allspice, and crushed red pepper. Bring to a boil, then reduce the heat and cover and simmer about 30 minutes. Working in batches, puree the soup in a blender until smooth. Return the soup to the pot. Bring the soup to a simmer, thinning with coconut milk to the desired consistency. Season to taste with salt and pepper. Ladle the soup into bowls. Sprinkle with the pepita seeds to serve.