This velvety pumpkin soup builds serious depth from sautéed onion, garlic, and fresh ginger, bloomed with warm cumin, coriander, turmeric, and a touch of cayenne for gentle heat. Pumpkin puree and vegetable broth simmer together until the flavors meld, then get blitzed smooth for that classic silky texture. A generous pour of full-fat coconut milk folds in for richness, while a touch of maple syrup and a bright squeeze of lime juice balance the earthy spice. Finished with toasted pepitas and a swirl of coconut cream, it's a bowl of pure comfort that leans on whole, real-food ingredients from start to finish. It's an easy, satisfying choice for a Paleo table, whether you're serving it as a starter or making a full meal of it.
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Heat the olive 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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