What you need:
- 2 tbsp. extra-virgin olive oil
- 1 small onion, finely chopped (about 1 1/2 c.)
- 1 clove garlic, minced
- 2 tsp. fresh ginger, grated (or 1 tsp. ground ginger)
- 2 tsp. curry powder
- 1 1/2 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 tsp. cloves
- kosher salt
- Freshly ground black pepper
- 3 c. pumpkin puree (fresh or canned)
- 1/4 c. brown sugar, packed
- 4 c. vegetable (or chicken) stock
- 1 14-oz. can coconut milk
- Toasted pumpkin seeds, for garnish
- Cilantro leaves, for garnish
Directions:
- Heat oil in large pot over medium-high heat. Add onion and cook until tender, 4 to 5 minutes. Add garlic and ginger, stirring, until fragrant, 1 minute. Stir in curry, cinnamon, nutmeg, and cloves and season with salt and pepper.
- Stir in pumpkin puree and brown sugar. Whisk in vegetable stock and bring to boil. Reduce heat and simmer until slightly thickened, about 15 minutes. Add coconut milk, cooking over low heat, until warmed through. Season with salt and pepper.
- Serve in bowls and garnish with toasted pumpkin seeds and cilantro.
Note: If you know any recipes or have any suggestions on how to make it better, please email me at admin@mywanderfullworld.com and I will feature your edits! Bon Appétit!
Source: Delish.com