Makes two huge bowls or four smaller bowls
🥄 Half yellow/white onion, chopped
🥄 Can of pumpkin purée (plain)
🥄 Half can of coconut milk
🥄 Spices (optional)
Add oil. I like coconut oil for this soup. Add chopped onion and sauté until soft. Add fresh grated ginger. If you only have dried that’s ok too! Add coconut milk and let it come to a simmer. Blend until smooth and return to pot.
Add the pumpkin purée and heat thoroughly. Sprinkle in turmeric if using. Season to taste. If the soup is too thick, adjust with a bit of water.
I served mine here with a scattering of toasted pumpkin seeds (something I always like to have in the freezer), a drizzle of olive oil, and a sprinkle of Aleppo pepper flakes. If you have a lime handy, give it a squeeze. There you go: creamy comfort in a bowl.