Pumpkin Curry Soup

1 1/2 Tbsp. Olive oil
1 cup finely chopped onion
3 cloves garlic, minced
1 1/2 + curry powder
28 ounces vegetable broth
1/2 cup acini de pepe pasta or rice
1 1/2 cup coconut milk
1 Tbsp. flour
1 (15 ounce) pumpkin
1 green onion

In a large pot on medium heat, add olive oil and onion, cook until tender.
Add garlic, salt and pepper to taste, cook for 1 minute.
Add broth and bring to a boil.
Add acini de pepe, reduce heat, simmer covered for 10 minutes (for rice, simmer for 40 min.)
Combine the flour with 1/2 cup of coconut milk.  Stir into broth and then add the remaining coconut milk.
Cook until slightly thickened and bubbly.
Stir in pumpkin and curry, heat through.
Serve with a dash of curry powder, salt and pepper and garnish with sliced green onion.

Recipe from Mary Wagstaff