Ingredients
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups pumpkin, peeled and cubed
1 teaspoon ground cumin
1 teaspoon ground coriander
4 cups vegetable broth
1 can coconut milk (400 ml)
Salt and pepper to taste
Fresh coriander for garnish
Method
Heat olive oil in a large pot over medium heat.
Add the chopped onion and cook until soft, about 5 minutes.
Stir in minced garlic, pumpkin, cumin, and coriander, cooking for another 2 minutes.
Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until the pumpkin is tender.
Blend until smooth, then stir in coconut milk. Season with salt and pepper. Garnish with fresh coriander before serving.
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