Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups pumpkin puree (or one medium pumpkin, peeled, seeded, and cubed)
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
HOW TO MAKE
1. Sauté Aromatics:
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
2. Add Spices:
Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper. Cook for another 2 minutes to let the spices bloom.
3. Cook Pumpkin:
Add the pumpkin puree (or cubed pumpkin) and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the pumpkin is tender if using fresh pumpkin.
4. Blend Soup:
Use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend until smooth. Return the blended soup to the pot.
5. Add Coconut Milk:
Stir in the coconut milk and simmer for another 5 minutes. Season with salt and pepper to taste.
6. Finish with Lime:
Remove the soup from heat and stir in the lime juice.
7. Serve:
Ladle the soup into bowls and garnish with fresh cilantro and taost. Serve hot.
Enjoy this flavorful twist on traditional pumpkin soup with love of the recipe station!