Ingredients:

  • 2 cups pumpkin puree (fresh or canned)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 can coconut milk
  • 3 cups vegetable broth
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish (optional)
  • Lime wedges, for serving (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.
  4. Sprinkle in curry powder, ground cumin, and cayenne pepper; stir to combine.
  5. Pour in pumpkin puree, coconut milk, and vegetable broth; stir well.
  6. Bring the mixture to a gentle simmer; cook for 15-20 minutes.
  7. Use an immersion blender to puree the soup until smooth.
  8. Season with salt and pepper to taste. Adjust thickness with additional broth if desired.
  9. Serve hot, garnished with fresh cilantro and lime wedges if using.