Coconut Pumpkin Curry Soup

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Ingredients: 

• 2 tbs MOV Cilantro & Roasted Onion Olive Oil
• 1 small white onion minced
• 3 cloves garlic
• 1 tsp ginger
• 1 tbs NHHS Mild Curry Powder
• 1/2 tsp NHHS Garam Masala – can be made by combining equal parts cinnamon, pepper, cardamom, cumin, coriander, nutmeg, and clove
• 1-1/2 cups vegetable stock
• 1 can coconut milk –1/2 for soup and 1/2 for topping
• 2 cups pumpkin puree – you can use fresh pumpkin puree or canned pumpkin puree (NOT pie filling)
• salt & pepper to taste
• Stony Brook Pepitas – for topping

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Directions:
​In a pot heat Olive Oil over medium heat. Sauté onion until translucent. Add garlic and ginger until fragrant 1 min.

Stir in curry powder and Garam Masala. Once combine pour in vegetable stock,1/2 can coconut milk and pureed pumpkin bringing to a boil.

Once boiling, salt and pepper to taste, reduce to low and cover, simmering for 20 min.

Puree until smooth using an immersion blender or upright blender.

Serve with a drizzle of coconut milk, toasted pumpkin seeds and fresh cilantro. Even better enjoyed along an iced ginger beer with a splash of MCH109 Coconut White Balsamic.

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