Measurements

• 2 lbs Pumpkins
• 1 tbsp Turmeric
• 1 large Onion
• 3 cloves Garlic
• 1 tbsp Ginger
• 1 can
• 4 cups Vegetable Broth
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Cinnamon
• 1/4 tsp Cardamom
• 1/4 tsp Chili Flakes
• 1 tbsp Lime Juice
• Fresh Cilantro, for garnish

Preparation Method

• Heat olive oil in a large pot over medium heat.
• Add onions, garlic, and ginger; sauté until onions are translucent.
• Stir in turmeric, cumin, coriander, cinnamon, cardamom, and chili flakes.
• Add pumpkin cubes and stir to coat with spices.
• Pour in vegetable broth and bring to a boil.
• Reduce heat and simmer until pumpkin is tender, about 20 minutes.
• Stir in coconut milk and lime juice.
• Use an immersion blender to puree the soup until smooth.
• Season with salt and black pepper to taste.
• Serve hot, garnished with fresh cilantro.

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