📖 Instructions

1. Prep the Vegetables: Begin by washing and peeling the pumpkin and sweet potatoes. Dice them into roughly 1-inch cubes. Mince the garlic and ginger. Roughly chop the onion.
2. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and ginger, and cook for another minute until fragrant.
3. Add Spices and Vegetables: Stir in the curry powder, cumin, and turmeric. Cook for about 30 seconds, allowing the spices to bloom and release their flavors. Add the diced pumpkin and sweet potatoes to the pot.
4. Add Broth and Coconut Milk: Pour in the vegetable broth and coconut milk. Stir to combine, ensuring the vegetables are mostly submerged in the liquid. Add salt and pepper to taste. I usually start with 1 teaspoon of salt and ½ teaspoon of black pepper, then adjust accordingly.
5. Simmer Until Tender: Bring the soup to a simmer, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the pumpkin and sweet potatoes are tender and easily pierced with a fork.
6. Blend the Soup: Once the vegetables are tender, remove the pot from the heat. Use an immersion blender to blend the soup until smooth and creamy. If using a regular blender, carefully transfer the soup in batches to the blender and blend until smooth. Be cautious when blending hot liquids.
7. Adjust Consistency (Optional): If the soup is too thick, add a little more vegetable broth or water to reach your desired consistency. If it's too thin, simmer it uncovered for a few more minutes to allow some of the liquid to evaporate.
8. Taste and Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You may want to add more salt, pepper, curry powder, or a squeeze of lime juice for extra brightness. I sometimes add a pinch of red pepper flakes for a little kick!
9. Garnish and Serve: Ladle the soup into bowls and garnish with your favorite toppings. Some great options include a swirl of coconut milk, a sprinkle of chopped cilantro or parsley, toasted pumpkin seeds, or a dollop of plain yogurt or sour cream. Serve warm and enjoy!