A delicious and creamy pumpkin soup with a hint of spices.
Follow the steps below to cook the desired recipe
1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion, grated ginger, and minced garlic. Sauté until the onion is translucent.
3. Add diced pumpkin and carrots to the pot. Stir well to combine.
4. Pour in canned coconut milk and vegetable broth. Bring to a boil.
5. Reduce heat to low, cover the pot, and simmer for 20 minutes or until the vegetables are tender.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Season with salt, pepper, ground coriander, and any other desired spices.
8. Serve hot, garnished with roasted pumpkin seeds and fresh coriander leaves.