INGREDIENTS

2 tablespoons olive oil

1 small onion, diced

2 cloves of garlic, minced

1 teaspoon ginger, minced

1 tablespoon mild curry powder

½ teaspoon garam masala spice blend

3 cups vegetable stock

1 (14 ounce) can coconut milk (plus more for serving)

3 cups pumpkin puree (or butternut squash)

salt and pepper (to taste)

pumpkin seeds, toasted (optional, for topping)

fresh cilantro, chopped (optional, for topping)

DIRECTIONS

1. In a medium cooking pot, heat olive oil over medium heat until sizzling hot. Add onion and sauté until soft and translucent, about 4 minutes.
2. Add garlic and ginger and cook until fragrant, about 1 minute.
3. Stir in curry powder and garam masala, and keep stirring for about 15 seconds.
4. Pour in vegetable stock, coconut milk, and pumpkin puree. Stir to combine, and bring to a boil.
5. Reduce the heat to low, cover, and simmer for 20 minutes. Season with salt and pepper, to taste.
6. Use an immersion blender and puree the soup until smooth (if needed). You can also transfer the soup to a food processor or upright blender to puree.
7. Serve soup with a drizzle of coconut milk and a sprinkle toasted pumpkin seeds and fresh cilantro on top, if desired.

Source: https://www.aheadofthyme.com/coconut-curry-pumpkin-soup/