- 2 tbsp. extra virgin olive oil
- 1/4 tsp. cumin seeds
- 1 white onion, diced
- 3 garlic cloves, minced
- 1/4 tsp. salt Add more, to taste
- 1/4 tsp. white pepper
- 1 15 oz. can of pumpkin puree NOT pumpkin pie filling
- 1/4 cup light brown sugar, or coconut sugar Feel free to use any other sugar substitute, like "Swerve" or Stevia
- 1/4 tsp. ginger
- 1/4 tsp. cinnamon
- 1/4 tsp. cloves
- 1/4 tsp. allspice
- 1/4 tsp. cayenne pepper Add more/less depending on how spicy you like it. Make sure to taste as you go along and adjust seasoning to how you like it!
- 1/2 tsp. curry powder
- 1/2 cup non-dairy milk (almond, coconut cream, cashew, oat) If making this dairy, feel free to add heavy cream instead
- 1/2 cup vegetable stock Use store-bought or homemade - whatever you have on hand!
- 2 tbsp. lemon juice For some brightness
- 1/4 cup chives, minced (optional) For garnish. Or, you can use popcorn!
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Heat the olive oil in a large soup pot over medium heat.
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Add the cumin seeds and toast for 1 minute, making sure not to burn.
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Add the onion, garlic and saute for 2-3 minutes.
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Add the ginger, cinnamon, cloves, allspice, cayenne, curry powder, salt and pepper, and toast the spices for another 2 minutes.
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Add the pumpkin puree, vegetable stock (or you can use chicken stock, if you're making this for a fleishig meal), and light brown sugar . Taste the soup and adjust seasonings if needed.
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Simmer the soup for 45 minutes on low-medium until all of the flavors meld together.
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Using a handheld immersion blender, blend the soup until smooth. If you don't have an immersion blender, you can ladle the soup into a few batches into your blender - make sure not to fill your blender to the top, as you want some heat to escape.
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Pour the soup back in the pot (if using a blender), and add the non-dairy milk (or heavy cream, if making a milchig meal) and lemon juice.
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Ladle into bowls and garnish with freshly snipped chives, or sprinkle with parve popcorn!