Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 2 cups (480ml) pumpkin puree (unsweetened)
  • 1 tsp (5g) ground ginger
  • 3 cups (710ml) low-sodium vegetable broth
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1/2 tsp (2.5g) ground nutmeg
  • 1/2 tsp (2.5g) ground cumin
  • 1 tsp (6g) sea salt
  • 1/2 tsp (2.5g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Heat the oil over medium heat in a large heavy-bottomed pot. Add the diced onion and sauté until translucent and fragrant, about 5 minutes.
  2. Stir in the minced garlic and ground ginger, cooking for another 60 seconds until the aroma is pungent but not browned.
  3. Stir in the pumpkin puree, nutmeg, and cumin, coating the vegetables in the spices.
  4. Pour in the vegetable broth and stir until the mixture is a uniform, mahogany-colored liquid. Bring the soup to a gentle simmer, then reduce heat to low and let the flavors marry for 10–15 minutes.
  5. Stir in the coconut milk and lemon juice.
  6. Use an immersion blender directly in the pot to blend the soup until it is completely smooth and velvety. Taste and stir in salt and pepper.