Spicy Pumpkin Soup (Vegan)

Ingredients
(Metric / US Customary)
• 1 tbsp olive oil
• 2 onions, diced
• 1 cm ginger, grated (or 1 tsp pre-chopped)
• 2 garlic cloves, crushed
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp turmeric
• ½ tsp dried chili flakes (adjust to taste)
• 1 kg (2.2 lbs) pumpkin, cubed
• 500 ml (2 cups) vegetable stock (cube is fine)
• Salt and pepper to taste
• 50 ml (1.7 oz) coconut cream (optional)
• Pumpkin seeds for garnish (optional)

Instructions

1. Heat olive oil in a large pan and sauté the onions on medium heat for 4 minutes, until softened.
2. Add ginger, garlic, garam masala, cumin, turmeric, and chili flakes. Cook for 1 minute, stirring.
3. Add the pumpkin cubes, vegetable stock, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, until pumpkin is soft.
4. Carefully blend the soup until smooth. (Watch out, it’s hot!)
5. If needed, return the soup to the pot to warm it up. Adjust seasoning and add water for desired consistency.
6. Optional: Stir in coconut cream or swirl it on top when serving.
7. Garnish with pumpkin seeds and serve with homemade bread. Enjoy!

Notes:
• Use frozen pre-chopped ginger for convenience!
• Opt for culinary pumpkin for the best flavor.
• No need for extra salt if your stock cube is already salty.
• Stick blender works too!
• Freezes well for future meals.

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