Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups pumpkin puree
  • 3 cups vegetable broth
  • 1 can full-fat coconut milk
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Salt and pepper to taste

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent (about 5 minutes). Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.
  2. Stir in the pumpkin puree, vegetable broth, ginger, cinnamon, and nutmeg. Season with salt and pepper to taste.
  3. Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for about 15-20 minutes, stirring occasionally.
  4. Remove from heat and let cool slightly. Blend soup using an immersion blender until smooth and creamy, or transfer to a regular blender in batches.
  5. Stir in the coconut milk and heat through over low heat, adjusting seasoning if necessary.
  6. Ladle the soup into bowls and enjoy!