1 T olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cans (15-oz) pumpkin puree
1/4 cup HOPE Thai Coconut Curry Hummus
SPICES:
1/2 tsp curry powder, 1 tsp cumin, 1 tsp. ground ginger, ½ tsp salt
4 cups vegetable or chicken broth
1 cup coconut milk
Salt and pepper, to taste
Garnish with chopped cilantro, lime juice, pumpkin seeds, and coconut cream