Coconut Pumpkin Thai Soup

     Soooo, whats a girl to do with a half can of left over Coconut Milk and some Pumpkin in the cupboard !!!???  Make soup of course !!!  ;)  So glad I experimented with this recipe, it is smooth as "butta" and such a soft wonderful flavor with mild hints of several spices.  LOVE LOVE LOVED it !!!  Each 1/2 cup serving has 115 calories, 9g carbs and 1.3g protein.

Ingredients~
1 Tablespoon EVOO
1 large Yellow Onion. diced
1 heaping teaspoon chopped jarred Garlic
Dash Cayenne, to taste
1 teaspoon LB Jamison Chicken Base
1 cup Water
1/2 can Coconut Milk~about 200 ml
1 can Pumpkin
Dash Salt, to taste
Dash Cinnamon, to taste
Dash Cumin, to taste
Dash Curry, to taste
Dash Ginger, to taste
Fat Free Greek Fage Yogurt

     Heat EVOO in skillet and add Onion, Garlic and Cayenne and cook til golden brown, may take 20 minutes.  Meanwhile, add Chicken Base to saucepan with water and warm til melted.  Then add Milk, Pumpkin and remaining spices and bring to low simmer while Onions continue to cook.  After Onions are done, add to Magic Bullet along with a half cup of soup and blend til smooth and add back to pot.  Stir to combine, and serve warm soup with large dollop of Fat Free Greek Fage Yogurt.  This is so smooth and silky, you will have a hard time stopping after one serving!!!  Enjoy  ;)