Ingredients:

• 1 small pumpkin (2-3 pound), peeled, seeded, and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 4 cups vegetable or chicken broth
• 1 cup soy milk (or any milk of your choice)
• 1/4 cup mango chutney
• 1 to 2 teaspoons curry powder (adjust to taste)
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Instructions:

• In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent, about 5 minutes.
• Stir in 1 to 2 teaspoons of curry powder, depending on your taste preferences, and continue to sauté for another minute to toast the spices.
• Add the diced pumpkin to the pot and cook for an additional 5 minutes, stirring occasionally.
• Pour in the vegetable or chicken broth, and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for about 20-25 minutes, or until the pumpkin is tender and easily pierced with a fork.
• Remove the pot from the heat. Stir in the mango chutney to incorporate the sweet and tangy flavors.
• Using an immersion blender or a regular blender, puree the soup with the mango chutney until it's smooth and creamy.
• Return the blended soup to the pot and stir in the soy milk (or your preferred milk). Simmer for an additional 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste.

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