Coconut curry pumpkin soup can help spice up the holidays

Pumpkin isn’t just for the fall season. The versatile ingredient can last through the rest of the year, especially if it can be used in a soup dish for the chilly holiday nights.

This coconut curry pumpkin soup recipe includes coconut milk and a pumpkin puree. Out of all the spices, curry powder is the the main star. If you like curry, feel free to add a tad more powder than what the recipe calls for, but don’t go too overboard.

This specific recipe provides a serving size for four people. 

2 tbsp. extra-virgin olive oil - 2 tablespoons
1 small onion, chopped
2 clove garlic, minced
1 tsp. ground ginger
2 tsp. curry powder
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
3 cups pumpkin puree 
1/4 cup brown sugar
4 cups vegetable stock
1 14-oz. can coconut milk
Pumpkin seeds (to garnish)

1)    Heat oil in a large pot. Add in the chopped onions and sauté until they become translucent.
2)    Add garlic and ginger. Stir until they become fragrant.
3)    Add the rest of the spices: curry, cinnamon, nutmeg and cloves. Season with salt and pepper.
4)    Stir in the pumpkin puree and brown sugar. Whisk in vegetable stock. 
5)    Bring it to a boil, then reduce the heat and simmer until the soup thickens.
6)    Add coconut milk.
7)    Serve in bowls. You can add pumpkin seeds as a garnish.
8)    Enjoy!