Warming ginger and earthy turmeric give this pumpkin soup a golden glow, while a hit of fresh garlic and a whisper of Ceylon cinnamon keep every spoonful cozy and fragrant. Pumpkin purée simmered down with savory broth builds a naturally silky base, and full-fat coconut milk stirred in at the end makes it luxuriously creamy without any cream at all. A splash of apple cider vinegar brightens the whole pot, cutting through the richness so the spices really sing. Once blended smooth, it ladles up velvety and deeply comforting, finished with a swirl of coconut milk and fresh cilantro for a little color and lift. It's a naturally easy fit for a gluten free table, no special planning required. Make a double batch — this one only gets better as the flavors settle overnight.
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Heat the coconut oil in a large pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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