1 whole chicken, roasted
1/2 lb. fresh mushrooms, sliced
1/2 cup chopped onion
1 tsp. curry powder
3 cups plus 1/4 cup homemade chicken broth
1 pie pumpkin, roasted and flesh scraped out
1 can coconut milk
1 Tbs. agave
1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
Sautee mushrooms and onion with 1/4 cup chicken broth until onions are tender. Add curry powder and cook over medium heat, stir until blended. Gradually add the remaining chicken broth. Bring to a boil.
Add pumpkin, chicken, coconut milk, agave, salt, pepper and nutmeg. Heat thoroughly.
This soup can also be served in a hollowed out pumpkin. You could roast it in the oven @ 350 for 20 mins, then pour the soup in before serving.
(recipe courtesy of LivinPaleo)