To prepare this flavorful pumpkin soup, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Sauté 1 chopped onion until translucent, then add 2 minced garlic cloves, 1 chopped red bell pepper, 1 teaspoon grated ginger, 1 teaspoon ground cumin, and 1/2 teaspoon sweet paprika. Cook the mixture for another 2 minutes to release the spices’ aroma.
Next, add 4 cups of peeled and diced pumpkin along with 4 cups of low-sodium chicken or vegetable broth. Bring everything to a boil, then reduce the heat and let it simmer for about 20 minutes or until the pumpkin becomes tender. Stir in 1/2 cup of coconut milk, season with salt and pepper to taste, and blend the soup until smooth if desired. Serve hot and enjoy!
