Ingredients:

  • tablespoons Olive Oil or Coconut Oil
  • medium Yellow Onion, finely diced
  • cloves Garlic, minced
  • teaspoon Fresh Ginger, grated
  • /2 teaspoon Ground Coriander or Cumin
  • lbs Pumpkin (Butternut, Kabocha, or Sugar Pumpkin), peeled and cubed into 1-inch pieces
  • cups low-sodium Vegetable Broth
  • can (13.5 oz) Full-Fat Coconut Milk
  • teaspoon Salt (or to taste)
  • /2 teaspoon Black Pepper, freshly ground
  • tablespoon Fresh Lime Juice

Instructions:

  1. Heat oil in a large heavy-bottomed pot or Dutch Oven over medium heat. Add the onion and cook until translucent, about 5–7 minutes.
  2. Add garlic and grated ginger; cook for 1 minute until fragrant, being careful not to burn the garlic.
  3. Stir in the ground coriander or cumin (if using) and cook for 30 seconds to bloom the spices.
  4. Add the cubed pumpkin and vegetable broth to the pot. Season generously with salt and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer until the pumpkin is completely fork-tender (about 20–25 minutes).
  5. Remove the pot from the heat. Use an immersion blender directly in the pot to blend until the soup is completely smooth. Alternatively, carefully ladle the soup in batches into a standard blender, filling only halfway, venting the lid, and blending until smooth before returning the mixture to the pot.
  6. Stir in the full can of coconut milk. Heat gently over low heat—do not boil once the coconut milk is added to prevent splitting.
  7. Stir in the fresh lime juice. Taste the Creamy Pumpkin Coconut Soup and adjust salt, pepper, or add a pinch of sugar if necessary for balance. Ladle into bowls and serve immediately, garnished with toasted pumpkin seeds.