2 tbsp. vegetable oil
1 bulb fennel, cleaned and sliced thin
1 bunch/2 large leeks, cleaned and sliced thin
1 or 2 tbsp. mild curry powder
1 liter veggie broth
2 cans pumpkin
1 can coconut milk
heat the oil in the bottom of your soup pan (med heat) and braise the leeks and fennel for about a minute.
add the curry powder and cook for another 3-4 minutes.
add the veggie broth and pumpkin, bring it to a boil and let it cook for about 15 minutes, or until the fennel is tender.
remove from heat, stir in the coconut milk (and a little salt, if you like).
then you blend it...i have an immersion blender for soups that i looove (about $14), but you can also use a regular blender -- just remember to do it in smaller parts than you think you need to, lest you find your blender too full (the soup will expand a bit).
the original recipe recommends that you garnish it with a dollop of soy yogurt, but it's pretty rich already.