Ingredients
1 tsp olive oil
1 tsp garam masala
13.6 fl oz (403ml) can unsweetened coconut milk
15 oz canned pumpkin puree, 100% pumpkin, do not use pie filling
1/2 tbs onion powder
1/2 tsp paprika
1 1/2 cup vegetable broth
1 tsp ground cumin
to taste salt and pepper
Instructions
Add the oil to a saucepan and place over a medium heat. Add the garam masala and fry it for five minutes.
Next, add the pumpkin, coconut milk, onion powder, paprika, ground cumin, and vegetable broth. Bring to a boil. Reduce to a simmer for 8 to 10 minutes.
Taste and if needed add Salt and Pepper.
Serve the soup in bowls.
For a twist and protein add grilded pieces of chicken.
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