Pumpkin Soup with Curry and Ginger

I can never leave a recipe alone and since I like to play with other ingredients I added ginger to this one.
This is the season for squash. They come in all colors and sizes and pumpkins are especially popular on Halloween. It is fun and pretty time of the year but also a time when it can get really cold and there is nothing better to warm you up than a soup. Plus, do not forget that ginger has medicinal properties.

Ingredients:

1 Tablespoon Olive Oil
1/2 Chopped Onion
1 Garlic Clove minced
3 Cups Pumpkin puree freshly made
4 Cups Chicken Broth
1 Bay Leaf
1 Generous Pinch of Sugar
1/3 Teaspoon Curry
1 Teaspoon Ginger
Pinch Nutmeg
Salt
Freshly Ground Pepper
2 Cups Cream
1/3 Cup Coconut Toasted to garnish

In a medium saucepan cook the onions and garlic in olive oil until the onions get translucent. Add the pumpkin puree and the chicken broth, stir well to mix. Add the bay leaf, sugar, curry, ginger and nutmeg. Bring it to boil and then simmer for about 30-40 minutes. Remove from heat and add cream. Heat again only until the soup is hot. Don not boil.

Serve in bowls and garnish with the toasted coconut.