Pumpkin has a good amount of fiber content, making it a good choice for a holiday soup…healthy and festive.
In a large pot, heat oil over medium heat. Add the onion. Cover and cook until softened, 5 minutes. Stir in curry powder and the pumpkin puree, then whisk in the broth until smooth. Add the maple syrup and season with salt. Simmer for 10 minutes, stirring occasionally.
Using a hand-held blender, puree the soup in the pot. Otherwise, transfer the soup to a blender or food processor and puree until smooth. Stir back into the pot. Reduce heat to low. Whisk in the coconut milk, Heat until hot, but, do not boil.
Soup can be topped with a teaspoon dollop of sour cream if desired.