The nourishing soup of pumpkin, ginger, and coconut cream is delightful. The sweet base of coconut and pumpkin is given a wonderful kick by the warmth of fresh ginger. For a plant-based, vegan soup, use a vegetable stock base instead of your preferred chicken broth or stock.

INGREDIENTS:

1 big, chopped onion
2 tablespoons of fresh ginger root, minced
1/8 teaspoon of nutmeg, ground
0.5 teaspoons of pepper
Butter, two tablespoons
20 ounces of light coconut milk
Optional garnishes: Pepitas, sour cream, and fresh parsley, minced
two carts (32 ounces each) poultry stock
2 cans (15 ounces each) (15 ounces each) pumpkin
1 salt shakerful
14 teaspoon cinnamon powder

PROCEDURE:

Oil is added to a hot Dutch oven or large pot.
Once the oil is hot, add the onion and cook it until it turns reddish.
Then whisk in the garlic. Allow the garlic's odour to fade.
Cook for 5 minutes after adding the chopped pumpkin and ginger.
Cook until pumpkin is tender and soft by adding water or stock water.
Mix thoroughly after adding black pepper powder.
Once the pumpkin has completely cooled, place it in a blender or mixer and process until you have a smooth puree. Even a hand blender can be used to prepare pumpkin puree.
Pour the pumpkin puree into the pan after reheating it.
On a medium to low temperature, add the coconut milk and simmer for 10 minutes.
Stir in salt to taste before turning off the heat.
Pumpkin seeds and coconut milk are used as garnish.

♥️♥️♥️♥️♥️

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