** This is a soup I made up myself... so let me know if you try and enjoy it! **


INGREDIENTS:
1 can coconut milk
2 tablespoons red curry paste (adjust to your taste)
1 32-oz box vegetable broth
5 cloves garlic, chopped
3 leeks, sliced (only use white bottoms, not green tops)
Olive oil
Salt
Pepper
Garlic salt
2 cups pumpkin puree (I used fresh/homemade puree)
3 shallots, sliced thinly
1 bunch of kale

METHOD:
Coat bottom of frying pan with olive oil. Place the leeks in the bottom of the pan, add garlic and shallots. Add about 1 cup of the vegetable broth and cook until leeks are cooked through. Place mixture into blender and blend until thoroughly smooth and blended. May need to add more broth to make sure the mixture is smooth.

Pour a little of the coconut milk into the bottom of a pot and add the curry paste. Whisk until curry paste is thoroughly mixed in with the milk. Add the rest of the milk, vegetable broth and pumpkin puree and whisk until blended together. Add the leek mixture. Salt and pepper to taste.

Coat bottom of frying pan with a little olive oil. Slice the kale thinly and stir-fry until about halfway done. Add to the soup and let simmer until kale is done, for about 20 minutes, stirring occasionally. Add garlic salt, to taste (I used about 2 tablespoons). Serve with rolls or (better yet) home made bread.