This pumpkin bisque soup is made with ingredients you likely already have at your house. Isn’t it great when that happens? No special stop at the grocery store required — just get right to cooking, and this soup will be ready in 20 minutes. This recipe is perfect for cool, crisp October and November when everyone is craving pumpkin. But it’s easy enough, you’ll be tempted to make it all year long. It’s so tasty, there’s no reason not to! There is a hint of curry, but if it’s not your favorite, don’t be alarmed. It’s a fairly subtle flavor. The same goes for the coconut milk. They’re there, but they’re not overpowering. This recipe can easily be adapted to be vegan — just use vegetable broth. It’s also naturally dairy-free, so it’s great for serving when you’re not totally sure the modern day diets of your group of family…