Carribean Pumpkin Soup

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3 carrots, diced

3 ribs celery, diced

1 small onion, finely chopped

1 clove garlic, finely minced

1½ tsp. vegetable oil

1 bay leaf

6 cups chicken stock

2 – 15 oz. cans pumpkin

2 14 oz. cans coconut cream

1/3 cup creamy peanut butter

½ tsp. nutmeg

¼ tsp. curry powder

Salt and fresh ground black pepper to taste

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