Curry Pumpkin Soup

Our very own Mercedes is sharing today’s scrumptious fall soup PACKED with flavor and warming slices!

Curry Pumpkin Soup

2 tbsp Big Horn UP extra Virgin olive oil
1 tbsp cumin seeds
3/4 tsp sea salt
1 onion, diced
1 carrot, diced
6 garlic cloves, chopped
1 inch fresh ginger, peeled and chopped
2 tbsp ground coriander
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp nutmeg
1/4 tsp cayenne pepper
1-29 oz. can pumpkin purée
4 cups low sodium chicken broth
1-14 oz can coconut milk
2 tbsp maple syrup
1/4 cup fresh cilantro, chopped
Pepitas, to garnish

To Make: Heat 2 tbsp olive oil in a pot over medium high heat. Add cumin seeds and toast 1 minute. Add onion, carrot, and sea salt. Sauté for 5 minutes.

Stir in garlic, ginger, and spices. Cool for 2 minutes. Add pumpkin, coconut milk, and maple syrup and cook for another 3 minutes to heat through. Pour into bowls and serve with pepitas and fresh cilantro.