Pumpkin Soup

Origin: My husband created this recipe from another one he found online, but he changed so many things that it eventually became an entirely different recipe and therefore, I can post it.

1 Tablespoon of olive oil
1 Tablespoon of Italian seasonings
1 medium onion -diced really small (my husband uses the blender)
3 Tablespoon of all purpose flour (or cornstarch)
1/2 teaspoon cayenne pepper
4 cubes of chicken bullion
4 cups of water
1 28 oz can cooked pumpkin puree
1 can coconut milk
1 Tablespoon sugar

Add olive oil, Italian seasonings and onions and cook for a few minutes. Add flour and cayenne pepper and cook 1 minute.  Wisk in water and add the bullion cubes.  Wisk in spoonful pumpkin and simmer 10 minutes, then add coconut milk.