Ingredients:

2 Tbsp OLEA's Cilantro & Roasted Onion Infused Olive Oil
1 small white onion minced
3 cloves garlic
1 tsp ginger
1 Tbsp mild curry powder
½ tsp garam masala – can be made by combining equal parts cinnamon, pepper, cardamom, cumin, coriander, nutmeg, and clove
1 1/2 cups vegetable stock
1 can coconut milk –1/2 for soup and 1/2 for topping
2 cups pumpkin puree – you can use fresh pumpkin puree or canned pumpkin puree (NOT pie filling)
salt & pepper to taste
pumpkin seeds – for topping

Directions:

In a pot heat Olive Oil over medium heat. Sauté onion until translucent. Add garlic and ginger until fragrant 1 min.

Stir in curry powder and Garam Masala. Once combined pour in vegetable stock,1/2 can coconut milk and pureed pumpkin bringing to a boil.

Once boiling, salt and pepper to taste, reduce to low and cover, simmering for 20 min.

Puree until smooth using an immersion blender or upright blender.

Serve with a drizzle of coconut milk, toasted pumpkin seeds and fresh cilantro. Even better enjoyed along an iced ginger beer with a splash of OLEA's Coconut White Balsamic.

Recipe Adapted from Veronica Foods