🧂 Ingredients

• 1 tbsp olive oil
• 1 small onion
• 2 garlic cloves
• 1 tsp fresh ginger
• 1 tsp ground cumin
• ½ tsp curry powder
• 2 cups roasted pumpkin (or butternut squash)
• 13.5 oz coconut milk
• 1½ cups chicken broth
• salt
• pepper
• fresh lime juice
• fresh cilantro

📖 Instructions

1. Heat the oil in a medium pot over medium heat.
2. Add diced onion and cook until soft and translucent, about 5 minutes.
3. Stir in minced garlic, grated ginger, cumin, and curry powder (if using). Cook for 1–2 minutes until fragrant.
4. Purée roasted pumpkin. You can substitute a 15oz can of pumpkin purée, if desired.
5. Add the pumpkin purée, coconut milk, and broth to the pot. Stir well to combine.
6. Bring to a simmer. Reduce heat and let cook gently for 10–15 minutes.
7. Use an immersion blender (or regular blender, in batches) to blend the soup until smooth.
8. Season with salt, pepper, and a squeeze of lime juice to brighten the flavor.
9. Serve hot, garnished with cilantro, toasted pumpkin seeds, or a drizzle of chili oil if you're feeling bold.

🧡💡 Cozy Tips:
Want it spicier? Add a pinch of red pepper flakes or a splash of sriracha.
Sub pumpkin for butternut squash or sweet potato for a variation.
Make it a full meal with a side of crusty bread or jasmine rice.