Pumpkin Coconut Soup

Pumpkin Coconut Soup
2 medium carrots (can use reconstituted dehydrated carrots)
1 medium onion ( can use reconstituted dehydrated onions)
1 tbs oil
1 15 oz can of pumpkin (can also use freshly baked pumpkin or squash)
1 14 oz can unsweetened coconut milk (I make my own - 1 cup unsweetened shredded coconut, 2 cups of water in a blender for 3 min - drain through a fine mesh bag)
1 14 oz can chicken broth
2 TBS brown sugar
1 medium jalapeno pepper
3/4 tsp salt
1/2 tsp ground ginger
2 TBS fresh cilantro

In a sauce pan cook the onion and carrots in the oil until tender. In a bowl mix the pumpkin, coconut milk and broth. Mix in the brown sugar, jalapeno pepper, salt, and ginger. Mix pumpkin mixture with cooked carrot mixture. Bring to boil and reduce heat - simmer for 10 min. Garnish with cilantro.