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Creamy Pumpkin Soup with Coconut & Curry

Created by ForeverMama on February 16, 2022

1/2 teaspoon ground nutmeg
3 cups pumpkin, cubed (peeled raw pumpkin, can use other types of equivalent squash, such as butternut, buttercup, etc.)
1 can (14 ounce) coconut milk
2 cups chicken stock
2 tablespoons honey
1 teaspoon salt

Step 1: Heat oil in a heavy-bottomed soup pot, then add carrots and onions and cook over medium heat until soft.
Step 2: Add garlic, ginger, jalapeño, curry powder, and nutmeg and continue to cook for 4 to 5 more minutes. Add pumpkin, coconut milk, chicken stock, honey, and salt and bring to a simmer.
Step 3: Cook until pumpkin is soft, then use an immersion blender to puree. Taste and adjust seasonings. Serve topped with toasted pumpkin seeds.