Heat oil and butter in large saucepan over medium heat until hot. Add onion, carrot, garlic, ginger, and curry powder. Cook until carrots are soft, 5 to 8 minutes.
Pour in 1 1/2 cups of broth and bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10 minutes. Stir in pumpkin, coconut milk, salt, and sugar, and cook 2 minutes. Transfer to a blender or food processor and puree until very smooth.
Return to pan and heat through. Served with the toasted slices of Panera Bread Three Seed Demi Bread.
Tip: For a nice presentation, put a dollop of sour cream in the center of each bowl and scatter on some minced red bell pepper and cilantro.
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