Ingredients:

  • 2 cups (300g) pumpkin, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • ½ teaspoon smoked paprika
  • 4 cups (950ml) vegetable broth
  • Salt and pepper, to taste
  • 1 cup (240ml) full-fat coconut milk
  • 1 tablespoon lime juice
  • Fresh cilantro, for garnish

Instructions:

  1. Heat olive oil in a large saucepan over medium heat. Add chopped onion and sauté until translucent.
  2. Stir in minced garlic, cumin, ginger, and smoked paprika; cook until fragrant (about 1-2 minutes).
  3. Add diced pumpkin to the pot and stir to coat. Cook for about 5 minutes, allowing pumpkins to slightly soften.
  4. Pour in the vegetable broth, bring to a boil, and then reduce to a simmer. Cook until pumpkin is tender (approximately 15-20 minutes).
  5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a regular blender in batches and blend carefully.
  6. Stir in coconut milk and lime juice. Season with salt and pepper to taste.
  7. Ladle soup into bowls and garnish with fresh cilantro.