1/2 tbs canola oil
1/2 cup chopped onion
2 tbs cider vinegar
1/2 tbs curry powder
2 cups vegetable broth
1/2 cup water
1 15 oz can pumpkin puree
1/3 cup creamy peanut butter
1 tsp sugar
1/4 tsp Cinnamon
1/4 tsp Cayenne pepper
Salt and pepper
1/2 can coconut milk
Cook onion in oil for 3 minutes.
Add vinegar and cook until evaporated.
Add curry and cook 30 seconds.
Add broth and water, then remaining ingredients except coconut milk.
Simmer for 10 minutes.
Stir in coconut milk.