Curried Pumpkin Soup

It is starting to feel like fall here(FINALLY!!!), and I can't get enough fall food. Here is one that I love, obviously if you don't love curry or pumpkin this is not the soup for you. It is pretty healthy, although it takes a little more time than I normally like. So make it earlier in the day and then warm it up for dinner. Serve it with some naan, it's so good!

1 lg sweet onion

1 T olive oil

1 T minced garlic

1 T minced fresh ginger

1 T curry powder

1/8 tsp ground red pepper

1/8 tsp ground cumin

2 (15 oz) cans unsweetened pumpkin

1 c water

1 (32 oz) container low sodium fat free chicken broth

1 (13.5 oz) lite coconut milk

2 T lime juice

2 1/2 tsp salt

Saute onion in hot oil in a dutch oven over med-high heat 8 minutes or until tender. Add garlic and next 4 ingredients; saute 1 minute. Add pumpkin, 1 cup water, and broth; bring to a boil. Reduce heat to med. Add coconut milk, lim juice, and salt, and simmer, stirring often, 25 minutes. remove from heat; cool. Process pumpkin mixture in batches, in a blender or food processor until smooth, stopping to scrape down sides. Return pumpkin mixture to dutch oven, and cook over med. heat until thoroughly heated. Garnish with sour cream.