Pumpkin Coconut Curry Soup with Shaved Coconut | Culture Kitchen

Source: Powerhouse Productions / Powerhouse Productions

Ingredients:

• 1 ½ tbsp cold-pressed peanut oil (or substitute with virgin coconut oil)
• 1 medium yellow onion, finely diced
• 4 garlic cloves, thinly sliced
• 3 whole cloves, lightly crushed
• 1 ½ tsp ground cumin
• 2 ½ tsp curry powder (Madras)
• 4 cups rich homemade chicken stock or vegetable stock
• 2 cups full-fat coconut milk
• 2 ½ cups roasted pumpkin purée (fresh roasted preferred)
• 2 tbsp raw cane sugar or coconut sugar
• 1 tbsp minced fresh ginger
• 1 ½ tsp sea salt, plus more to taste
• 6 fresh mint leaves (or 2 tsp finely grated lime zest)
• 1 Thai bird chili, slit open (optional, for a gentle heat)
• 1 tbsp fresh lime juice, for balance (optional)

To Finish & Garnish:

• ¼ cup toasted shaved coconut
• ¼ cup toasted pumpkin seeds (pepitas)
• Drizzle of coconut cream
• Fresh mint leaves or microgreens
• Few drops of chili oil (optional, for contrast)