Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 lbs pumpkin, peeled and cubed into 1/2 inch pieces
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp ground nutmeg
  • 4 cups low-sodium vegetable broth
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tsp maple syrup
  • 1 tsp lime juice
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Heat the butter over medium heat in a large Dutch oven or heavy-bottomed pot.
  2. Add the diced onion and sauté for 4-5 minutes until translucent and fragrant.
  3. Stir in the minced garlic and grated ginger; cook for 1 minute until the aroma intensifies.
  4. Add the pumpkin cubes. Increase heat slightly and sauté for 8-10 minutes, stirring occasionally, until the pumpkin edges are golden-brown.
  5. Stir in the cumin, coriander, and nutmeg. Toast the spices with the pumpkin for 60 seconds to release their essential oils.
  6. Pour in the vegetable broth, scraping the bottom of the pot to release the browned bits (fond).
  7. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until pumpkin is tender.
  8. Stir in the coconut milk, maple syrup, lime juice, salt, and black pepper.
  9. Use an immersion blender to blend the soup until completely smooth and velvety.