Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 small yellow onion, finely diced (approx. 150g)
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 tsp ground cumin
  • 30 oz canned pumpkin purée (two 15 oz cans)
  • 3 cups low-sodium vegetable broth
  • 1 cup full-fat coconut milk
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 2 tbsp raw pepitas
  • 1 tsp apple cider vinegar

Instructions:

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add the diced onion and sauté for 3-5 minutes until translucent.
  3. Stir in the minced garlic, grated ginger, and ground cumin. Sauté for 60 seconds to bloom the spices until fragrant.
  4. Whisk in the pumpkin purée and vegetable broth until well combined. Bring the mixture to a gentle simmer.
  5. Simmer for 10 minutes uncovered to allow flavors to meld.
  6. Stir in the full-fat coconut milk. Use an immersion blender to process the soup until completely smooth and velvety.
  7. Season with sea salt, black pepper, and a splash of apple cider vinegar to brighten the flavors.
  8. Serve hot, garnished with raw pepitas and an optional pinch of smoked paprika.