Measurements

• 2 lbs Pumpkins
• 1 large Onion
• 3 cloves Garlic
• 1 tbsp fresh Ginger
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 1/2 tsp Cardamom powder
• 1/2 tsp Cinnamon powder
• 1/2 tsp Chili Powder
• 1 can
• 4 cups Vegetable Stock
• Salt to taste
• Pepper to taste
• 2 tbsp Olive Oil
• 1 tbsp Lime Juice
• Fresh Cilantro, chopped for garnish

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add onions and sauté until translucent.
• Stir in garlic and ginger, cook for 1 minute.
• Add turmeric, cumin, coriander, cardamom, cinnamon, and chili powder.
• Cook spices for 2 minutes until fragrant.
• Add pumpkin cubes and stir to coat with spices.
• Pour in vegetable stock and bring to a boil.
• Reduce heat, cover, and simmer for 20 minutes.
• Check if pumpkin is tender, then remove from heat.
• Blend soup until smooth using an immersion blender.
• Return to pot, stir in coconut milk.
• Season with salt and pepper to taste.
• Simmer for 5 minutes to heat through.
• Stir in lime juice before serving.
• Garnish with fresh cilantro.

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