Pumpkin Soup That Rips

Ingredients:

• 1 medium pumpkin, peeled and chopped
• 4 cups vegetable broth
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook until they become translucent for about 5 minutes.
2. Add the chopped pumpkin, vegetable broth, cumin, ginger, cinnamon, and cayenne pepper to the pot. Bring to a boil and lower the heat to a simmer and cook until the pumpkin begins to soften for about 20 minutes.
3. Remove the pot from heat and let it cool for a few minutes.
4. In a blender or food processor, puree the pumpkin mixture until smooth.
5. Pour the puree back into the pot. Add the coconut milk and stir well.
6. Reheat the soup over medium heat, stirring occasionally until hot for 5-10 minutes.
7. Add salt and pepper to taste.
8. Serve hot with some bread or crackers on top.

Verdict:

This pumpkin soup rips with its warm and comforting taste. The blend of spices and the smooth consistency of the soup makes it a perfect meal for a chilly day.

Serving Suggestions:

This soup serves as a great appetizer or main course when paired with a salad or a sandwich. A topping of croutons, pumpkin seeds or roasted garlic can give an extra crunch to the soup.