Pumpkin Soup

Ingredients

• •1 medium pumpkin (about 2 lbs), peeled and cubed
• •1 medium onion, chopped
• •2 cloves garlic, minced
• •1 inch fresh ginger, grated
• •4 cups vegetable broth
• •1 cup coconut milk
• •2 tbsp olive oil
• •1 tsp salt
• •1/2 tsp black pepper
• •1/2 tsp ground nutmeg
• •1/2 tsp ground cinnamon
• •Fresh parsley or pumpkin seeds for garnish (optional)

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add chopped onion and sauté until translucent, about 3-4 minutes.

3. 3

   Stir in minced garlic and grated ginger, cooking for another minute until fragrant.

4. 4

   Add the cubed pumpkin, vegetable broth, salt, black pepper, nutmeg, and cinnamon to the pot.

5. 5

   Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes, or until the pumpkin is tender.

6. 6

   Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.

7. 7

   Stir in the coconut milk and heat through for another 2-3 minutes.

8. 8

   Serve hot, garnished with fresh parsley or pumpkin seeds if desired.