1 medium sized buttercup pumpkin
1 large onion, finely diced
2 tablespoons butter or olive oil
2 cloves garlic
1/2 teaspoon nutmeg
1 teaspoon thyme
3 bay leaves
1/2 teaspoon cinnamon
1 head broccoli
1 can coconut milk
25 gm Pacific Harvest Karengo Flakes
1 teaspoon Pacific Harvest natural salt

Soak the Karengo in one cup of boiling water and put aside for later use. In a large saucepan, saute the onion in the butter with the herbs and spices until the onion is transparent. Peel seed and dice the pumpkin and add with the coconut milk. Cover 3/4 with water, add the salt and simmer for one hour. Blend in a food processor or blender. Drain the karengo and add to the soup. Cut the broccoli into very small bite-sized pieces, add to the soup mixture and simmer for 5 minutes. Serve with fresh bread.