Ginger-Spiced Pumpkin Soup Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 4 cups pumpkin puree (fresh or canned)
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream for a richer soup)
• Salt and pepper to taste
• Optional: pumpkin seeds and fresh herbs for garnish

Instructions:

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

2. Add Spices: Stir in the cinnamon and nutmeg, cooking for another minute to release their flavors.

3. Cook Pumpkin: Add the pumpkin puree to the pot and mix well with the aromatics and spices.

4. Add Broth and Simmer: Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.

5. Blend Soup: Using an immersion blender, blend the soup directly in the pot until smooth. You can also use a regular blender, working in batches if necessary.

6. Stir in Coconut Milk: Add the coconut milk (or heavy cream) to the soup, stirring well to combine. Heat through.

7. Season to Taste: Add salt and pepper to taste. Adjust the seasoning as needed.

8. Serve: Ladle the soup into bowls. Garnish with pumpkin seeds and fresh herbs if desired.

9. Enjoy: Serve hot, perfect for a chilly day!

This ginger-spiced pumpkin soup is a delightful blend of sweet and spicy flavors, making it a perfect starter for a fall dinner or a comforting meal on its own. Enjoy!