Curry Pumpkin Soup

I discovered this curry pumpkin soup recipe on AllRecipes several years ago and love it.  Please note that the taste can vary depending on the curry powder blend you choose.  My hands-down favorite is Badia brand "Jamaican style" -- heavy on the turmeric, full of flavor, and not very spicy.  (Be wary of red curry powders -- red usually means heavy on the cayenne/chilli, which means spicy.)  The recipe doesn't look like it would be difficult to make completely vegan and just as good, so my healthier vegan version is below.

Ingredients
1 Vidalia onion, chopped
3 tbs corn starch
2 tbs curry powder
4 cups vegetable broth
1 (29 oz.) can pumpkin puree
1 (13 oz.) can coconut milk
1 tbs soy sauce (if you use something lower in sodium, you will need to use more salt)
1 tsp Worcestershire sauce
1 tbs sugar
salt and pepper, to taste

Directions

1. Cook onions in a non-stick pot over medium heat until starting to turn translucent.

2. Whisk together corn starch and curry powder with a small amount of the broth.  Add to the pot and cook, stirring, until it begins to bubble.

3.  Add remaining broth and cook until thickened.

4. Stir in pumpkin puree and coconut milk. Season with soy sauce, sugar, salt, and pepper. Bring just to a boil, then remove from heat.  If desired, use an immersion blender to puree the chopped onion and make the soup completely smooth and creamy.
 
[Edited 10/8/2013:  I adjusted some of the ingredients and quantities listed above based on actually making this today.  It was really good.]