Curry Kabocha Soup

1 large onion, diced

2 garlic cloves, minced

2 shallots, diced

grated ginger

1 tablespoon cumin

1 tablespoon curry powder

2 tablespoons brown sugar

2 teaspoons red chili pepper flakes

2 cans vegetable broth

1 package frozen coconut milk

1 kabocha pumpkin, cut into cubes

salt and pepper

Over medium heat in a large pot, sautee onion, garlic, and shallots in butter until crisp-tender.  Add ginger, cumin, curry powder, brown sugar, and chili pepper.  Add the vegetable broth, coconut milk, and kabocha to the pot and let it simmer.  Stir around until the kabocha is tender.  Place soup in blender in batches, then back into the main pot.  Season with salt and pepper to taste (and more chili pepper or brown sugar, depending on your palate).