Creamy Pumpkin Curry Soup

This was a staple during my Atkins days and is a recipe that comes from the Atkins Kitchen.  This version has been veganized and would probably be just as good with other winter squashes. 

2 T olive oil
1 small onion, chopped
1 clove garlic, pushed through a press
2 t curry powder
1/2 t salt
1/4 t pepper
1 can (14.5 oz) vegetable broth, plus 1 can water
1 can (15 oz) pumpkin puree
3/4 c coconut milk

1. Heat olive oil in a large saucepan over medium heat.  Cook onion 5 minutes, until softened. Add garlic, curry powder, salt and pepper and cook 1 minute more.

2. Add broth, water and puree; mix well.  Reduce heat to low.  Cook stirring occasionally, for 20 minutes.  Stir in coconut milk.

3. Puree soup in blender in batches until smooth. Heat through before serving.