Categories: dinner, soup, vegan

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1/2 Tbsp (2-3 cloves) minced garlic
• 1 inch fresh ginger
• 1 tsp ground cumin
• 1/2 tsp crushed red pepper
• 1 Tbsp vegetable bouillon
• 3 cups water
• 1 (15 oz.) can pumpkin puree
• 1 (14 oz.) can light coconut milk
• to taste salt & pepper
• 1/4 bunch fresh cilantro

Directions

1. Dice the onion and grate the ginger (see photos below for instructions). Add the onion and ginger to a large pot along with the minced garlic and olive oil. Cook over medium heat until the onions are soft and transparent (5-7 min.).

2. Add the cumin and red pepper to the pot. Stir and cook for about 1-2 minutes to allow the spices to toast just slightly.

3. Add the pumpkin puree, coconut milk, vegetable base (or bouillon), and water. Use the amount of bouillon and water that your brand suggests to yield 3 cups of broth. Stir until everything is combined and continue to cook until everything is heated through (about 5-10 minutes). Taste and add salt and pepper to your liking (I added 1/2 tsp of salt and 10 cranks of the pepper mill).

4. Wash and shake dry the cilantro. Remove the leaves from the stems and roughly chop. Once the soup is heated through, stir in the fresh cilantro and then serve. If you want a smooth soup with no chunks of onion, use an immersion blender prior to adding the cilantro.

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