Have you ever had the perfect soup for winter time? There's always something so comforting about curry spices, and this pumpkin & coconut soup is perfect on a chilly day!
Ingredients
2 Tbsp Cilantro & Roasted Onion Olive Oil
1 small white onion minced
3 cloves garlic
1 tsp ginger
1 tbs mild curry powder
½ tsp garam masala – can be made by combining equal parts cinnamon, pepper, cardamom, cumin, coriander, nutmeg, and clove
1 1/2 cups vegetable stock
1 can coconut milk –1/2 for soup and 1/2 for topping
2 cups pumpkin puree – you can use fresh pumpkin puree or canned pumpkin puree (NOT pie filling)
salt & pepper to taste
pumpkin seeds – for topping
Directions
In a pot heat Cilantro & Roasted Onion Olive Oil over medium heat. Sauté minced onion until translucent. Add garlic and ginger until fragrant, about 1 min.
Stir in curry powder and Garam Masala. Once combine pour in vegetable stock,1/2 can of the coconut milk, and pureed pumpkin, bringing to a boil.
Once boiling, salt and pepper to taste, reduce to low heat and cover, simmering for 20 minutes.
Puree until smooth using an immersion or upright blender.
Serve with a drizzle of coconut milk, toasted pumpkin seeds and fresh cilantro. Even better enjoyed along an iced ginger beer with a splash of Coconut White Balsamic.