1 tablespoon olive oil (or coconut oil)
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 stalks celery, chopped
4-5 cups cooking pumpkin, chopped (or 3 cups canned pureed) *Butternut squash may be used as an alternative
3 cups broth
1 can (400 ml) coconut milk (full-fat)
1 tbsp turmeric powder
1 tsp ground cumin
1 tsp thyme (fresh or dried)
1 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
1/4 teaspoon black pepper (enhances turmeric absorption)
Salt to taste
1 tablespoon apple cider vinegar
Fresh parsley or cilantro, for garnish
Toasted Pumpkin seeds for garnish
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the garlic and ginger, cooking for an additional 1-2 minutes until fragrant. Stir in the pumpkin puree, broth, spices. Bring to a gentle simmer and let it cook for about 15 minutes, allowing the flavors to meld. Remove the pot from heat. Use an immersion blender to blend the soup until smooth. If using a regular blender, carefully transfer the soup in batches. Stir in the coconut milk and season with salt to taste. If using, add the apple cider vinegar for a bit of tang. Return to low heat and warm through. Ladle the soup into bowls and garnish with fresh parsley or cilantro, and sprinkle with pumpkin or sunflower seeds if desired.
