Spicy Mexican Pumpkin Soup – Chantal

Ingredients

• 1 tablespoon olive oil
• 4 cloves garlic (minced)
• 2 teaspoons ground cumin
• 2 tablespoons red curry paste
• 2 - 15 ounce cans pumpkin
• 2 - 10 ounce cans diced tomatoes with green chiles
• 2 - 15 ounce cans fire roasted corn
• 1½ cups salsa (chef's choice)
• 2 cups vegetable broth
• 1 - 14 ounce can coconut milk
• salt and pepper to taste
• ½ cup cilantro (chopped)
• 2 teaspoons agave nectar
• ½ lime