Combine onion and coconut oil in a small soup pot. Cook until onion softens and browns. Add curry powder and cook until it is fragrant.

Add pumpkin cubes, their canning liquid and the coconut milk. Stir to combine. Add up to one coconut milk can of water should it need a bit of thinning.

Bring to a bubble, reduce to a simmer and place a lid on the pot. Cook until onions are tender.

When soup is done, blitz it with an immersion blender. Taste and add salt as necessary.

Eat and enjoy.