Pumpkin Soup Bowls

Warm, cozy, and full of aromatic magic.

Ingredients (serves 4–6):

For the soup:

• 4 cups pumpkin purée (or roasted butternut squash)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil or butter
• 3 cups vegetable or chicken broth
• ½ cup coconut milk or heavy cream
• 1 tsp Curry Powder
• ½ tsp Pumpkin Spice Blend (adds warmth, sweetness, and aromatic depth)
  
• Salt and black pepper, to taste
• Optional: pinch of chili flakes or cayenne for heat.

   

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Method:

1. Prepare the pumpkins:
   • Preheat oven to 375°F (190°C).
   • Slice the tops off the mini pumpkins and scoop out seeds and stringy bits.
   • Lightly brush the insides with olive oil and roast for 15–20 minutes until just tender (so they hold soup but are soft enough to eat).
     
2. Make the soup:
   • In a large pot, heat olive oil or butter over medium heat.
   • Add onion and garlic; sauté until soft and fragrant (about 5 minutes).
   • Stir in Curry Powderand Pumpkin Spice Blend, and cook for 1 minute to bloom the spices.
   • Add pumpkin purée and broth; bring to a gentle simmer for 10–15 minutes.
   • Stir in coconut milk or cream, and season with salt and pepper.
   • For extra smoothness, blend with an immersion blender. Adjust seasoning as
   • needed.

1. Assemble and serve:
   • Ladle hot soup into the prepared pumpkin bowls.
   • Drizzle with a swirl of cream or coconut milk.
   • Finish with a sprinkle of Pumpkin Spice Blend or Garlic Lovers Mix 
     

        Other Options:

• Ladle hot soup into the prepared pumpkin bowls or bowl of choice.
  
• For a smoky note, add a dash of Smoked Paprika Or Kashmiri Chili to the garnish.
• Serve with toasted pumpkin seeds or spiced croutons for crunch.