Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic and ginger. Cook for another minute until fragrant.
- Add cumin, coriander, and chili flakes. Stir and toast spices for 1 minute.
- Add pumpkin puree and vegetable broth. Stir well and bring to a simmer. Cook for 15 minutes.
- Blend the soup using an immersion blender or in batches in a countertop blender until smooth.
- Return soup to pot (if using a blender), stir in coconut milk, and simmer for 5 more minutes.
- Taste and adjust seasoning with salt and black pepper before serving.
Nutrition
Notes
For added richness, consider topping with roasted pumpkin seeds or a dollop of Greek yogurt. Feel free to adjust spices according to personal preference for warmth and heat.