Curry-Spiced Pumpkin Bisque with Coconut Milk

1 15-oz. can pumpkin puree
1 T. curry powder
1 t. light brown sugar
1 15-oz. can unsweetened coconut milk
1 c. vegetable broth
Salt and freshly ground black pepper
2 T. pumpkin seeds (optional)

Combine the pumpkin puree, curry powder, and sugar in a pot over medium heat. Whisk in the coconut milk a little at a time until mixture is smooth. Add up to a cup of the vegetable broth to achieve a desired consistency. Season with salt and pepper.

Simmer for 10 minutes to allow flavors to develop, stirring occasionally. Taste to adjust seasonings and serve hot, garnished with pumpkin seeds if desired.

Makes 4 servings.

Adapted from Apocalypse Chow!, p. 172.