Moroccan Spiced Pumpkin Soup

Instructions

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. Add the minced garlic, ground cumin, coriander, cinnamon, turmeric, and cayenne pepper to the pot. Stir well to toast the spices for about 1-2 minutes until fragrant.

3. Add the diced pumpkin to the pot and stir to coat the pieces with the spices. Cook for another 5 minutes.

4. Pour in the vegetable broth and bring the mixture to a simmer. Cover the pot and let it cook for about 20-25 minutes, or until the pumpkin is tender.

5. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender to puree.

6. Return the blended soup to the pot and stir in the coconut milk. Season with salt and pepper to taste.

7. Allow the soup to simmer gently for another 5-10 minutes, letting the flavors meld together.

8. Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with crusty bread or a side salad.