- 1 TB coconut oil
- 1 cup chopped onion
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 (15 oz.) can 100% pure pumpkin
- 1 cup light coconut milk
- 2 tsp curry powder
- 1/2 tsp freshly grated ginger
- 1/2 tsp honey
- 1/2 tsp salt
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp cinnamon
- 1/4 tsp tumeric
- 1/2 tsp garam masala*
- Garnish: 0% Greek yogurt and sliced raw almonds
Heat coconut oil in a deep pot over medium heat. Stir in the onions and garlic, cook until onions are translucent, about 5 minutes. Then add all ingredients except the pumpkin and coconut milk. Stir and bring to a boil. Cover and simmer 15 minutes. Whisk in the pumpkin and coconut milk, and cook another 5 minutes.
Ladle into bowls, then stir in 1 TB 0% Greek yogurt and top with sliced raw almonds.
Alternate garnishes: lime zest, and toasted shredded raw coconut or crispy sliced shallots
*The Garam Masala I used is a (World Market) blend of Northern Indian dry roasted spices including cardamom, black pepper, coriander, cumin, nutmeg and cinnamon.