Cook Time25 minutes
Publish Date: October 26, 2008
In a large heavy saucepan, heat olive oil and sauté onion over medium heat for 10 minutes, stirring often, or until the onion softens. Stir in the pumpkin puree, then the stock, a little at a time, until the mixture is smooth. Next, stir in the coconut milk and add Himalayan salt, black pepper, ginger, garlic powder, cumin, turmeric, cayenne, cinnamon and coriander powder. Bring the mixture to a boil. Turn down the heat, and simmer for 5 minutes. Ladle into 6 bowls and add pumpkin seeds as a garnish.
Makes 8 servings. Serving size 1.0 cup.
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