Curry Pumpkin Soup

INGREDIENTS
2 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
4 cups vegetable broth
1 (29 ounce) can pumpkin
1 1/2 cups coconut milk
2 tablespoons soy sauce
1 tablespoon white sugar
salt and pepper to taste

DIRECTIONS
Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in broth, and cook until thickened. Stir in pumpkin and coconut milk. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat.