Thick and Creamy Pumpkin Soup

Preheat oven to 425F (if using fresh pumpkin).

Cut pumpkin in half, scoop out seeds, and place open side down on a greased parchment-lined sheet pan. Bake for 30 minutes, or until easily pierced with a knife (through the skin). Lift off the skins.

Heat oil in a dutch oven or medium pot over medium heat. Cut and rinse the leeks (make leek oil with the tops if you want!). Add the leeks to the pot along with the garlic and ginger. Stir a few times and cover, stirring occasionally until the leeks are tender, and garlic is fragrant, about 7 minutes. Add the veggie broth, cover and bring to a simmer.

Stir in the pumpkin. Add the salt and garam masala. Blend the soup until really thick, creamy smooth and return to the pot (or use an immersion blender).

Stir in coconut milk, orange juice and maple syrup. Add a few cracks of pepper, and a pinch of chili flakes or cayenne. Taste, adjusting it to your taste. Feel free to add more garam masala.

To make the Tempering Oil: heat the coconut oil or ghee in a skillet over medium-high heat. Stir in the pumpkin seeds, stir for 1-2 minutes. Add the seeds, and optional curry leaves, stirring constantly until you hear a little popping. Remove from the heat.

To serve, divide soup among bowls. Drizzle with a spoonful of coconut milk. Spoon the flavorful tempering oil over top. Sprinkle with cilantro.

Enjoy!