Curried Pumpkin Soup with Turmeric

Prep: 10 mins | Cook: 25 mins | Total: 35 mins  Serves: 4

Total Carbs: 18g (approx. per serving)
Total Calories: 140 (approx. per serving)

Ingredients:

• 1 tablespoon coconut oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 4 cups pumpkin puree
• 3 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish (optional)

Instructions:

1. Sauté the Aromatics:
   In a large pot, heat the coconut oil over medium heat. Add the chopped onion and garlic. Sauté until the onion is soft and translucent, about 5 minutes.
2. Add Spices:
   Stir in the ground turmeric, ground cumin, and ground coriander. Cook for another 1-2 minutes until fragrant.
3. Add Pumpkin and Broth:
   Add the pumpkin puree and vegetable broth. Stir well and bring to a boil. Reduce the heat and simmer for about 15 minutes.
4. Add Coconut Milk:
   Stir in the coconut milk and simmer for another 5 minutes.
5. Season and Serve:
   Season with salt and pepper to taste. Ladle the soup into bowls and garnish with fresh cilantro if desired.

This recipe is:

• Gluten-free
• Vegetarian
• Vegan