Ingredients: 

• 1 ½ tablespoons extra-virgin olive oil 
• 1 cup chopped onion 
• 3 garlic cloves (minced) 
• 3 cups solid-pack pumpkin (canned) 
• 2 cups vegetable broth (low-salt) 
• 2 teaspoons sugar 
• ½ teaspoon ground allspice 
• 1/2 teaspoon crushed red pepper (dried) 
• 1 1/2 cups unsweetened coconut milk (divided) 
• pepper 
• salt 
• pepitas (for garnish) 

Directions: 

• Heat the oil in a heavy large pot over medium heat. Add the onion and garlic. Sauté until golden, about 10 minutes. 
• Add the pumpkin, broth, sugar, allspice, and crushed red pepper. Bring to a boil. Reduce the heat. Cover and simmer until flavors blend, 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, drizzle with a teaspoon of coconut milk, and serve. 

--- Adapted from Lizzie Fuer