Measurements

• 2 lbs pumpkins
• 1 large onion
• 3 cloves garlic
• 1 tbsp fresh ginger
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp cardamom
• 1/4 tsp chili flakes
• 1 tbsp lime juice
• 2 tbsp cilantro

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté until translucent, about 5 minutes.
• Stir in garlic and ginger, cook for 1 minute.
• Add pumpkin cubes and stir to coat with the mixture.
• Pour in vegetable broth and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes until pumpkin is tender.
• Stir in coconut milk, salt, pepper, cinnamon, nutmeg, cardamom, and chili flakes.
• Use an immersion blender to puree the soup until smooth.
• Stir in lime juice and adjust seasoning if needed.
• Serve hot, garnished with cilantro.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.