This recipe is an approximation of a CSA member's recipe that he made up.  Thanks, Pete, it's delicious!

• 3 cups pumpkin flesh, roasted
• 1 medium onion, diced
• 2 cloves garlic, minced
• coconut milk, 14 oz can (or to taste)
• chicken broth or veggie broth, 2 cups (or more if needed to thin)
• salt and pepper to taste
• 1/2 tsp cinnamon
• sugar or maple syrup to taste
• 1/2 tsp garam masala
• 1 TBLS fresh ginger, minced (or sub dried ginger in a lesser amount)

Sautee the onions and garlic until translucent.  Do not brown.  Add the rest of the ingredients and simmer until onions are really soft, 10 minutes approximately.  Puree, check seasonings, and serve warm.