4 shallots, minced
2 tsp. unsalted butter
2 garlic cloves,minced
1 tsp. ginger, minced
2 T. curry spice
2 tsp. salt
1 t. chili sauce
2 15 oz. cans pumpkin
3 1/2 cups water
2 cups chicken or vegetable broth
1 can unsweetened coconut milk

Saute shallots in butter until tender. Add garlic, ginger and curry spice. Stir in the salt, water, chili sauce, pumpkin, water, broth and coconut milk. Simmer over low heat for 30 minutes.

ENJOY!