Creamy Pumpkin Soup

INGREDIENTS

1 large pumpkin

4 tablespoons olive oil

1 small piece fresh ginger

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground turmeric

2 cups vegetable broth

1–2 tablespoons maple syrup or jaggery (to taste)

1 cup coconut milk or heavy cream

Salt and freshly ground black pepper to taste

For garnish:

¼ cup green pumpkin seeds

Fresh cream

Fresh coriander leaves or parsley

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METHOD

1. 1. Peel the skin off the pumpkin, cut it in half, scrape out the seeds with a spoon, and cut it into cubes. Peel and finely grate or chop a small piece of fresh ginger.
2. 2. Prepare the vegetable broth. Keep aside.
3. 3. Sauté the finely chopped ginger with ½ tablespoon of olive oil. Keep aside.
4. 4. Heat the remaining olive oil in a large heavy-bottomed pot or kadai over medium heat.
5. 5. Add the cubed pumpkin and sauté for 5 minutes, stirring occasionally.
6. 6. Add the coriander, cumin, turmeric, and ginger. Sauté for another 2 minutes.
7. 7. Pour in the vegetable broth, add in the jaggery or maple syrup, and bring to a boil.
8. 8. Reduce the heat to low and simmer for 20 minutes, or until the pumpkin is tender.
9. 9. Remove from the heat and allow to cool slightly.
10. 10. Using an immersion blender, blend the soup until smooth.
11. 11. Stir in the coconut milk or cream. Season with salt and pepper to taste.
12. 12. Heat the soup once more over low heat, stirring occasionally, until heated through.
13. 13. Toast the pumpkin seeds in a skillet over medium-low heat, stirring frequently, until they turn fragrant. Transfer them to a bowl.
14. 14. Garnish the soup with the pumpkin seeds, a dash of cream, and fresh coriander leaves. Serve hot.