This velvety pumpkin soup gets its warmth from a generous hit of fresh ginger and turmeric, bloomed in coconut oil alongside softened onion and garlic until the whole pot smells incredible. Pumpkin purée and full-fat coconut milk simmer together into a base that's naturally creamy without a drop of dairy, while a splash of apple cider vinegar brightens the earthy spice. Everything gets blended silky-smooth with an immersion blender, then finished with a swirl of coconut milk and fresh cilantro for a restaurant-worthy bowl. It's cozy, richly spiced, and comes together in one pot with minimal cleanup. This one is a great fit for a vegetarian table, especially with a hearty crusty bread or a simple grain on the side.
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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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