Pumpkin Coconut Soup

Pumpkin season has started. I usually start by doing my annual pumpkin waffle party. This year I start the pumpkin festivities by making this soup. I created it a couple yrs ago as kind of a knock-off of Zupa's seasonal pumpkin soup.

Ingredients:
2 cloves minced fresh garlic
1/2 chopped onion
1 TBSP olive oil
1 TBSP fresh grated ginger (or 1/2 TBSP ground ginger)
1 tsp ground nutmeg
10 oz. canned pumpkin
1 (14 oz) can chicken broth
1 (14 oz) can coconut milk
1 potato (chopped into small cubes)
1 large roma tomato (or 2 little ones) chopped into small cubes1 tsp salt and a pinch of pepper
shredded coconut

In a soup pot, saute the garlic and onion with the ginger, and nutmeg in the oil until fragrant and translucent (do not brown), then add the pumpkin, broth, and coconut milk. Stir to combine, bring to a boil. Add in the potatoes and tomato and cook until the potatoes are soft (I like to precook the potatoes in the microwave to cut down on prep time). Add the salt and pepper. Toast shredded coconut lightly and top soup when serving.