Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 tbsp (16g) mild curry powder
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (1g) ground coriander
  • 1/4 tsp (1g) cayenne pepper
  • 1 tsp (6g) kosher salt
  • 3 cups (710g) pumpkin purée
  • 3 cups (710ml) vegetable broth
  • 1 can (13.5 oz / 400ml) full-fat coconut milk
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) lime juice

Instructions:

  1. Heat the oil over medium heat in a large pot. Add the diced onion and cook until translucent, about 4–5 minutes. Stir in the minced garlic and grated ginger, cooking for another 60 seconds.
  2. Add the curry powder, cumin, coriander, cayenne, and salt directly to the oil and onion mixture. Stir constantly for 1–2 minutes until the spices darken slightly and smell toasted.
  3. Whisk in the pumpkin purée and vegetable broth. Stir until the mixture is a uniform orange color. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 10–12 minutes.
  4. Stir in the coconut milk and maple syrup. Use an immersion blender to process the soup until completely smooth. Finish by stirring in the lime juice.