3 cups vegetable stock/ Chicken Stock (as per preference)
1 can coconut milk
Garnishes:
Extra coconut milk and pumpkin seeds
Procedure:
In a large pot, heat the oil over medium heat. Add onion and sauté for 4 minutes until softened. Add garlic, ginger and curry powder and cook for 1 to 2 minutes until fragrant.
Stir in the roughly cut pumpkin and carrots for 5 minutes add broth. Increase heat to high and bring to a boil.
Put heat to low, cover and simmer for about 10 minutes.
Remove from heat. Using an immersion blender, puree soup until smooth. Alternatively, transfer to a traditional blender and puree in batches until smooth.
Put it back on flame and add coconut milk. (check for consistency as it should not be too watery)
Season with salt and pepper to taste.
Serve hot, garnished with a drizzle of coconut milk and roasted pumpkin seeds.
