Pumpkin Soup with Coconut Milk and Pumpkin Seeds

Peel and mince the onion into small pieces and finely chop the garlic clove. Have the pumpkin chunks and pumpkin seeds ready for the next steps.

Heat the coconut oil in a large soup pot over medium-high heat. Add the onion, garlic, and curry powder and sauté this mixture for a few minutes until the onion becomes translucent. Add the pumpkin chunks to the pot and pour in approximately three hundred milliliters of water, just enough to cover the pumpkin. Bring the water to a boil, lower the heat, and let the soup simmer gently for fifteen minutes.

Remove the pot from the heat once the pumpkin chunks are soft and completely tender. Pour the full-fat coconut milk into the pot and use an immersion blender to puree the mixture into a smooth, uniform soup.

Distribute the warm pumpkin soup into bowls or soup cups. Garnish each serving by sprinkling the pumpkin seeds evenly over the top and serve immediately.