Saute the onion and garlic in the olive oil until soft and translucent. Add in the salt, pepper, and curry powder. Stir to coat. Add the chicken stock, apple cider and pumpkin puree. Simmer for about 15 minutes. Puree the soup until smooth. (I used an immersion blender, but you could use a regular blender, just do it in batches). Stir in the coconut milk and heat until warmed through. Add additional salt and pepper to taste. (Amounts will vary depending on how salty your stock is.)
Optional: Garnish with roasted pumpkin seeds. Toss pumpkins seeds with some canola oil and curry powder to coat. Spread into a thin layer on a cookie sheet and bake at 350 °F for about 10 minutes. Keep an eye on them! They should become slightly golden and start to smell nutty.
Winner – First Place!
When I started eliminating dairy from my diet, one of the things I missed the most were CREAMY things. I found that coconut milk did a nice job of fullfilling the creaminess that I was looking for while adding a nice light, coconut flavor. I thought that the pumpkin and curry would complement each other nicely and then the coconut milk would provide a nice creaminess to the finished dish. The roasted pumpkin seed garnish provides just a little crunch.