Prep Time 5 mins
COOK Time 25 minutes
– 1 tbsp coconut oil – 1 medium yellow onion, diced to ½” – 1 medium carrot, diced to ½” – 1 stalk celery, diced to ½” – 2 cloves garlic, minced – 2 tsp ginger, grated – 1.5 tbsp curry powder – 1 tsp cumin – 1 tsp turmeric – 2 cups vegetable broth, divided – 1 medium apple, peeled, cored and diced to ½” – 2 14.5-oz cans pumpkin puree – 1 14.5-oz can coconut milk – ½ tsp kosher salt – ½ tsp ground pepper – roasted salted pepitas, for garnish – fresh cilantro, for garnish
In a dutch oven or large soup pot, saute mirepoix (onions, carrots, and celery) in coconut oil until softened.
Add the garlic, ginger, and spices, stirring constantly to work them into the vegetables.
Deglaze the pot with a splash of vegetable broth, scraping up any browned bits from the bottom of the pot.
Add the apple, canned pumpkin puree, coconut milk, and remaining broth. Season with salt and pepper and stir well.
Simmer 10 minutes, until the apple is very soft and the flavors have melded. Puree right in the pot using and immersion blender, then taste for seasoning and adjust salt and pepper as needed.
Ladle into bowls, then garnish with pepitas and cilantro. Enjoy!