Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 Yellow Onion (medium, finely chopped)
- 2 Garlic (clove, minced)
- 2 tbsps Ginger (fresh, minced)
- 1 tsp Cumin
- 1 tsp Coriander (ground)
- 2 1/2 cups Crushed Tomatoes
- 2 cups Pureed Pumpkin
- 1 1/2 cups Canned Coconut Milk
- 1 1/2 cups Vegetable Broth
- Sea Salt & Black Pepper (to taste)
Directions
- Heat the oil in a large pot over medium heat. Add the onion and cook for about two to three minutes, stirring until softened.
- Add the garlic, ginger, cumin, and coriander. Cook, stirring frequently, until fragrant, about one minute.
- Stir in the tomatoes, pumpkin, coconut milk, and broth. Bring to a simmer, cover, reduce the heat, and cook for 15 minutes.
- Divide evenly between bowls. Add salt and pepper to taste, if needed, and enjoy!