Name: Simple Curry Pumpkin Soup
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 to 8 servings
Ingredients: 3 tablespoons olive oil; 1 large onion, thinly sliced; 4 garlic cloves, minced; 2 tablespoons minced ginger; 1 mounded tablespoon curry powder; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; Two 15-ounce cans pumpkin puree; 3 cups vegetable stock; 1 cup coconut milk; 1 tablespoon brown sugar; 1/2 teaspoon ground cinnamon; 1 cup roasted pumpkin seeds; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh parsley; 1 tablespoon olive oil; Pinch of turmeric; Pinch of kosher salt

Directions

Heat the olive oil in a large, heavy-bottomed pot over a medium heat. When the oil is hot, add the onion, garlic and ginger and stir. Add the curry powder, salt and pepper and cook, stirring, until the vegetables begin to soften, 2 to 3 minutes.
Add the pumpkin puree, vegetable stock, coconut milk, brown sugar and cinnamon. Stirring, bring to a simmer and cook for 5 minutes, allowing all the flavors to come together.
Meanwhile, mix the pumpkin seeds, cilantro, parsley, olive oil, turmeric and salt together in a small bowl.
Serve the soup in bowls and garnish with the herby pumpkin seed topping.

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Simple Curry Pumpkin Soup

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