Coconut Curry Pumpkin Soup
Heat 2 tablespoons olive oil in a large pot over medium heat.
Add 1 small diced onion and sauté until softened.
Add 2 cloves minced garlic and 1 teaspoon minced ginger, cooking for 1 minute.
Stir in 1 tablespoon mild curry powder and ½ teaspoon garam masala spice blend, cook for another minute.
Pour in 3 cups vegetable stock and 1 (14-ounce) can coconut milk.
Add 3 cups pumpkin puree and stir well.
Season with salt and pepper to taste.
Bring to a simmer and cook for 10–15 minutes.
Serve with a drizzle of coconut milk, toasted pumpkin seeds, and fresh chopped cilantro (optional).
Heat olive oil in a medium cooking pot over medium heat until sizzling hot.
Add onion and sauté until soft and translucent, about 4 minutes.
Add garlic and ginger, cooking until fragrant, about 1 minute.
Stir in curry powder and garam masala, cooking for about 15 seconds.
Pour in vegetable stock, coconut milk, and pumpkin puree.
Stir to combine and bring to a boil.
Reduce heat to low, cover, and simmer for 20 minutes.
Season with salt and pepper to taste.
Use an immersion blender to puree the soup until smooth, or transfer to a food processor or upright blender.
Serve with a drizzle of coconut milk, toasted pumpkin seeds, and fresh cilantro, if desired.