Zupa's Pumpkin Coconut soup

This year, I took a break from my usual spicy pumpkin bisque (which I swear I've posted before but can't find) and decided to recreate Zupa's newest seasonal soup that I had the other day on an outing with my sisters.

I think I did pretty good for my make-it-up-as-you-go, knock-off recipe. I figure I need to write it down before I forget what I did (I didn't measure the spices so those are estimates). My picture of it didn't turn out. Here it is:

Pumpkin Coconut soup

2 cloves minced fresh garlic
1/2 chopped onion
1 TBSP olive oil
1 C canned pumpkin
1 (14 oz) can chicken broth
1 (14 oz) can coconut milk
1/2 tsp ground ginger
1/2 tsp ground nutmeg
salt and pepper to taste
1 potato (chopped into small cubes)
1 large roma tomato (or 2 little ones) chopped into small cubes
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 (sometimes I precook these to cut down on prep time). Taste and add the salt and pepper (I have to add that in because I break that rule too often and need reminders). Top with shredded coconut and serve.

(I've also thought of adding a few pine nuts or sunflower seeds)