1 (15-ounce) can pumpkin puree
2 cups vegetable broth
1 teaspoon minced ginger
1 garlic clove, minced
pinch onion powder
pinch ground cardamom
pinch ground nutmeg
1 cup coconut milk (I use light)
2 teaspoons sugar
salt, to taste
1. In a saucepan over medium heat, combine pumpkin puree, vegetable broth, ginger, garlic, onion, cardamon, and nutmeg; heat until almost simmering.
2. Reduce heat to low. Stir in coconut milk, sugar, and salt; heat for a few minutes, but do not let it boil.