Creamy Vegan Pumpkin Soup

This creamy vegan pumpkin soup combines the earthy sweetness of pumpkin with warm spices and a hint of coconut for a comforting bowl of goodness. It's smooth, rich, and perfect for cozy dinners or as a starter, meeting all vegan dietary requirements.

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon nutmeg
• 4 cups pumpkin puree (fresh or canned)
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish
• Pumpkin seeds for garnish (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the ground cumin, coriander, and nutmeg, cooking for another minute to toast the spices.
4. Add the pumpkin puree and vegetable broth, stirring well to combine. Bring to a simmer and cook for about 15 minutes.
5. Remove from heat and stir in the coconut milk, blending until smooth using an immersion blender or transferring to a blender in batches.
6. Season with salt and pepper to taste. Return to low heat to warm through if necessary.
7. Serve hot, garnished with fresh cilantro or parsley and a sprinkle of pumpkin seeds if desired.