Josh's anniversary pumpkin coconut soup

Josh made this delicious soup tonight for our 5 year anniversary. This one's perfect for fall, easy to make, and thick and filling.

Ingredients:

1 medium pumpkin
1 can of kidney beans
1 can of corn
1 ½ onions
garlic
olive oil
1 can of coconut cream
black pepper, salt and other seasonings of your choice to taste
fresh cilantro for garnishment

Directions:

Puree your pumpkin as per these instructions (I suggest method 2 to make it quicker!). You can also use a few cans of pumpkin (Josh thinks about 4 if you don't have a fresh one). Once pureed, put back into drained pot and let sit on stove on low heat.

Chop onions and sauté in olive oil mixed with some garlic in a separate saucepan. When onion is golden brown, throw into the food processor (don't bother cleaning it out after the pumpkin). Drain beans and corn and add them into the food processor too. Blend well.

Add blended mixture into the large pot with the pumpkin. Add coconut cream and seasoning and stir well. Let sit on medium heat with lid on for about 15-20 minutes.

Serve into bowls and add cilantro on top for garnishment. Enjoy! This is so filling it will serve many (or act as leftovers for days to come).