Camie Fairbanks
Creating Engaging Content
About the Recipe
Ingredients
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 tsp ginger, minced
1 tablespoon mild curry powder
1/2 tsp garam masala
2 cups vegetable stock
1 can (14 oz) coconut milk
2 cups pumpkin puree (or butternut squash)
Salt and pepper to taste
Toasted pumpkin seeds and fresh cilantro (optional toppings)
Preparation
Heat olive oil over medium heat. Add onion and sauté until soft, about 4 minutes.
Add garlic and ginger and cook until fragrant, about 1 minute.
Stir in curry powder and garam masala for about 15 seconds.
Pour in vegetable stock, coconut milk, and pumpkin puree. Stir and bring to a boil.
Reduce heat, cover, and simmer for 20 minutes. Season with salt and pepper.
Puree with an immersion blender until smooth.
Serve with a drizzle of coconut milk, toasted pumpkin seeds, and fresh cilantro.