Pumpkin Coconut Curry (Print Version)

# Ingredients:

01 - 1/2 teaspoon garam masala.
02 - 2 tablespoons olive oil.
03 - Salt and pepper as needed.
04 - 3 cups pumpkin puree.
05 - 3 cups vegetable broth.
06 - 1 can (14 oz) coconut milk.
07 - Extra coconut milk for drizzling.
08 - 1 small onion, finely chopped.
09 - 1 tablespoon mild curry spice blend.
10 - 2 cloves garlic, finely grated.
11 - Fresh cilantro, roughly chopped.
12 - 1 teaspoon grated ginger.
13 - A handful of toasted pumpkin seeds.

# Instructions:

01 - Pour the oil into a medium-sized pot and warm it up over medium heat.
02 - Add diced onion and stir for about 4 minutes till it softens.
03 - Mix in the garlic and ginger, cooking for another minute.
04 - Sprinkle in the curry powder and garam masala, stirring for 15 seconds.
05 - Pour in the broth, pumpkin puree, and coconut milk. Stir everything together.
06 - Let it come to a boil, then lower the heat to a gentle simmer and cover. Cook for 20 minutes.
07 - Sprinkle salt and pepper to your liking.
08 - Use an immersion blender to make it smooth, or transfer to a regular blender.
09 - Ladle into bowls and top with a drizzle of coconut milk, some seeds, and cilantro.

# Notes:

01 - Add a tablespoon of sugar if you'd like it sweeter.
02 - Stays fresh in the fridge for up to 4 days.
03 - You can freeze it for up to 3 months.
04 - Warm it up on the stove or in the microwave.

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