Pumpkin-Sweet Potato soup

This soup was whipped up just in time for Thanksgiving!  It can also be recreated with leftovers after the big feast.  I used what I had in my fridg.

Ingredients

1tbs oil (canola, or olive)
1 small onion, chopped. I used a walla walla from this year's home garden
1 tbs minced ginger
1tsp cumin
1tsp yellow curry powder
salt & pepper to taste
6 C clear broth (I used 2 cups turkey broth, 2 cups mushroom broth and 2 cups water)
1/2 lb canned pumpkin (this is from the big can not the 15oz ones.  You could use a whole 15oz can)
3-4 C mashed sweet potato (I am estimating since I used leftovers.)
1 med yukon gold or russet potato (you could easily use 1-2 cups leftover mashed)
1 C coconut milk (optional)

Using a stock pot add oil and chopped onion.  Cook for 5 minutes until tender.  Add ginger and let cook for 1 minute to combined flavors.
Add all potatoes and broth.  Heat on med high until simmering.
Add spices and turn heat to med low.  Let simmer 30-45 minutes or until potatoes are tender and flavors have combined.
Add coconut milk and use immersion blender until smooth and creamy.
Serve in soup bowls and sprinkle with raw unshelled pumpkin seeds.