b'Soup / SaladPumpkin Curry SoupServes 6 to 83 T Coconut Oil 6 C Water2 C finely chopped Onion 1 med Pumpkin Squash 2 lg cloves Garlic (finely(broken in half, seeds chopped) removed and steamed until 2 tsp Curry Powder soft) tsp Coriander 1 can Coconut Milk1-2 Hot Peppers 1 T Honey1 tsp Salt (to taste)Directions1.Heat a few inches of water on high in a steamer2.Break pumpkin in half by throwing against a rock or concrete sidewalk (only throw hard enough to break in half, not to shatter); remove seeds3.Steam until soft but not falling apart, remove from heat. Let cool. Skin and cut into 1-2 inch cubes 4.In a large pot over medium-high heat, heat the oil, adding the onions and garlic once hot. Cook, stirring frequently, until the onions are soft and fragrant, about 4-6 minutes. Add the curry powder, coriander, hot peppers and salt, stirring well to coat. Cook for 1 minute. Add the water and bring the mixture to a boil. Reduce the heat to low and simmer, covered for 10 minutes5.Add the pumpkin, coconut milk and honey, stirring well to combine. Cook 15 minutes, add more water if too thick6.Remove from pot in batches and mash with potato masher until smooth. Return the soup to the pot over medium heat. Heat until desired temperature and consistency and serve22SUSTAINABLE GRINDS'