Follow these steps for perfect results
extra-virgin olive oil
onion
finely chopped
garlic
minced
fresh ginger
grated
curry powder
cinnamon
nutmeg
cloves
kosher salt
freshly ground black pepper
pumpkin puree
fresh or canned
brown sugar
packed
vegetable stock
coconut milk
pumpkin seeds
toasted, for garnish
cilantro leaves
for garnish
Heat olive oil in a large pot over medium-high heat.
Add onion and cook until tender, about 4 to 5 minutes.
Add garlic and ginger, stirring until fragrant, about 1 minute.
Stir in curry powder, cinnamon, nutmeg, and cloves. Season with salt and pepper.
Stir in pumpkin puree and brown sugar.
Whisk in vegetable stock and bring to a boil.
Reduce heat and simmer until slightly thickened, about 15 minutes.
Add coconut milk and cook over low heat until warmed through.
Season with salt and pepper to taste.
Serve in bowls and garnish with toasted pumpkin seeds and cilantro.
Expert advice for the best results
Add a pinch of red pepper flakes for extra spice.
Garnish with a dollop of coconut cream.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve in a bowl with a swirl of coconut cream and a sprinkle of toasted pumpkin seeds and cilantro.
Serve with crusty bread
Serve with a side salad
Pairs well with the spice and sweetness.
Balances the richness of the soup
Discover the story behind this recipe
Coconut milk is a staple ingredient in Southeast Asian cuisine.
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