Ingredients
1 medium onion, finely chopped
1 tablespoon coconut oil
1 1/2 tablespoons minced peeled fresh ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cardamon (Optiona)
1 1/2 teaspoons salt
1 red pepper, sliced
4 cups pumpkin, chopped
Water to cover the pumpkin
1 (14-oz) can unsweetened coconut milk (not low-fat) or soy milk
Roasted pumpkin seeds for serving.
Directions:
- Boil pumpkin in water and cook till soft. (Drain most of the water, but keep some for later in case soup gets too thick).
- Then puree pumpkin in blender (use caution when blending hot liquids) or blend with hand blender in pot.
- Cook onions in oil until softened, 3 to 5 minutes.
- Add red pepper, ginger and cook, stirring, 1 minute.
- Add cumin, coriander, and (cardamom if using it) and cook, stirring, 1 minute.
- Add the above to the pureed pumpkin and simmer, uncovered, stirring occasionally, 30 minutes or less.
- Season soup with salt.
- Soup can be thinned with additional water.
- After serving in the bowls add coconut milk.
- Sprinkle with roasted pumpkin seeds.