Coconut Curry Pumpkin Soup (Print Version)

A velvety blend of pumpkin, coconut milk, and warm curry spices for a comforting bowl.

# Ingredients:

→ Base

01 - 2 tablespoons olive oil
02 - 1 small onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 teaspoon fresh ginger, minced

→ Spices

05 - 1 tablespoon mild curry powder
06 - 1/2 teaspoon garam masala

→ Liquids and Puree

07 - 3 cups vegetable stock
08 - 400 ml coconut milk
09 - 3 cups pumpkin puree

→ Seasoning

10 - Salt, to taste
11 - Black pepper, to taste

→ Garnish

12 - Toasted pumpkin seeds, optional
13 - Fresh cilantro, chopped, optional
14 - Extra coconut milk, for drizzling, optional

# Instructions:

01 - In a medium pot, heat olive oil over medium heat. Add diced onion and cook until soft and translucent, approximately 4 minutes.
02 - Incorporate minced garlic and ginger, cooking until fragrant, about 1 minute.
03 - Stir in curry powder and garam masala, cooking and stirring for 15 seconds to activate aromas.
04 - Add vegetable stock, coconut milk, and pumpkin puree. Stir until all components are well combined, then bring mixture to a boil.
05 - Reduce heat to low, cover, and simmer for 20 minutes. Season with salt and black pepper as preferred.
06 - Use an immersion blender to puree the soup until perfectly smooth, or blend in batches using a countertop blender.
07 - Ladle soup into bowls. Finish with a drizzle of coconut milk, toasted pumpkin seeds, and fresh cilantro if desired.

# Notes:

01 - For extra depth, substitute butternut squash for pumpkin or add a touch of fresh lime juice before serving.

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