Coconut Curry Pumpkin Soup (Print Version)

# Ingredients:

01 - 2 tablespoons olive oil.
02 - 1 small onion, diced.
03 - 2 cloves garlic, minced.
04 - 1 teaspoon ginger, minced.
05 - 1 tablespoon mild curry powder.
06 - 1/2 teaspoon garam masala.
07 - 3 cups vegetable stock.
08 - 1 can (14 oz) coconut milk.
09 - 3 cups pumpkin puree.
10 - Salt and pepper to taste.
11 - Extra coconut milk for drizzling.
12 - Toasted pumpkin seeds.
13 - Fresh cilantro, chopped.

# Instructions:

01 - Heat oil in medium pot over medium heat.
02 - Cook onion until soft, about 4 minutes.
03 - Add garlic and ginger, cook 1 minute.
04 - Stir in curry powder and garam masala for 15 seconds.
05 - Add stock, coconut milk, and pumpkin.
06 - Bring to boil, then reduce heat. Cover and simmer 20 minutes.
07 - Season with salt and pepper.
08 - Blend until smooth with immersion blender.
09 - Serve with coconut milk drizzle, seeds, and cilantro.

# Notes:

01 - Can add 1 tablespoon sugar if desired.
02 - Keeps in fridge 4 days.
03 - Freezes up to 3 months.
04 - Reheat on stove or microwave.

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