2 tbs Olive Us Cilantro & Roasted Onion Olive Oil
1 small white onion, minced
3 cloves garlic, minced
1 tsp ginger, minced
1 tbs mild curry powder
1/2 tsp garam masala – can be made by combining equal parts cinnamon, pepper, cardamom, cumin, coriander, nutmeg, and clove
1 1/2 cups vegetable stock
1 can coconut milk –1/2 for soup and 1/2 for topping
2 cups pumpkin puree – you can use fresh pumpkin puree or canned pumpkin puree (NOT pie filling)
salt & pepper to taste
toasted pumpkin seeds – for topping
fresh cilantro, optional
In a pot heat Olive Oil over medium heat. Sauté onion until translucent. Add garlic and ginger until fragrant, approx. 1 min.
Stir in curry powder and Garam Masala. Once combined, pour in vegetable stock,1/2 can coconut milk and pureed pumpkin bringing to a boil.
Once boiling, add salt and pepper to taste, reduce to low and cover, simmering for 20 min.
Puree until smooth using an immersion blender or upright blender.
Serve with a drizzle of coconut milk, toasted pumpkin seeds and fresh cilantro. Even better enjoyed along with an iced ginger beer with a splash of Olive Us Coconut White Balsamic.