Ingredients for 12 servings:
1. 32 ounces pumpkin (canned or fresh and pureed)
2. 8 ounces coconut milk (unsweetened)
3. 2 cups chicken broth
4. 2 lbs chicken (boneless thighs or breasts)
5. 4 tablespoons butter
6. 2 tablespoons curry powder
7. 1 jalapeno
8. 1 bell pepper
9. 1 red onion
10. 3 -5 garlic cloves
11. 1 tablespoon fresh ginger
12. fresh cinnamon and nutmeg

Directions:
1. Place pumpkin, coconut milk, and chicken broth in a large pot and slowly heat. Add 1 T of the curry (more or less to taste).
2. Cube the chicken into bite sized pieces. Heat skillet with 2 T butter and add chicken. Add 1 T of the curry (more or less to taste). Cook until browned.
3. Add chicken to the soup.
4. Dice all the veggies (grate or dice the garlic and ginger, depending on how you like it) and add the rest of the butter to the skillet. Add the veggies and cook until onion is clear. Adjust the heat by how much ginger, garlic, and jalapeno you want. Add to the soup.
5. Let simmer for about an hour so the tastes blend.
6. Add fresh cinnamon and nutmeg to taste.

Enjoy your meal!