Steps:
- Heat butter in large sauce pan over medium heat. When butter has melted and looks foamy, add the onion and cook for 2 - 3 minutes or until slightly softened. Add pear chunks, pumpkin puree, curry powder, cayenne pepper, cinnamon, stock and coconut milk. Mix ingredients thoroughly. Bring to simmer and cook 25 minutes. Puree soup and return to pan. Season to taste with salt. Serve with chives or toasted coconut.
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