Creamy Curry Pumpkin Soup

Heat the canola oil in a large stockpot over medium-high heat. Add the garlic, shallot and carrots, and season with a pinch of salt and pepper. Cook for about 5 minutes, or until the carrots begin to soften but before the shallot and garlic begin to turn brown.

Add the brown sugar, curry powder, cinnamon, ginger and pumpkin puree. Stir until spices are well combined. Add the vegetable broth and bring to a simmer. Season to taste with salt and pepper.

Turn off the heat and stir as you add the coconut milk. Serve as is or purée the soup to a velvety consistency using an immersion hand blender, food processor, or blender.