Heat about a tablespoon of coconut or olive oil in a soup pot over a medium flame. Add the onion and a pinch of sea salt and sauté for about 5 minutes, until soft. Do not brown. Add the carrot and another pinch of salt. Sauté for 2 minutes. Add the celery and do the same.
Once veggies are soft, add the garlic and ginger and sauté for another minute until it is quite fragrant. Add the curry powder and spices. Sauté for a minute allowing the spices to bloom. Add the pumpkin puree, coconut milk, and stock. Simmer for about 10 minutes, then puree. Add a splash of good quality olive oil just before serving.
To serve, ladle soup into bowls. You can garnish with drips of coconut milk and black Hawaiian sea salt like I did in the picture. You can also add roasted pumpkin seeds, diced granny smith apple, or crispy sage leaves for a fancier touch. Enjoy!
Recipe by Mamaguru at http://mamaguru.com/curried-pumpkin-and-coconut-bisque-vegan/