4 cups fresh pumpkin or butternut squash, peeled and cubed (or 1 can pure pumpkin purée)
3 cups vegetable or chicken broth
1 cup coconut milk (full-fat for creaminess)
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
1 teaspoon brown sugar or maple syrup (optional – enhances the natural sweetness)
A pinch of nutmeg or allspice (optional, for warmth)
Directions
Sauté the aromatics Heat olive oil or butter in a large pot over medium heat. Add onions and cook until soft and translucent (about 5 minutes). Add garlic and ginger; sauté for another 30 seconds until fragrant.
Toast the curry Stir in Esmen’s Curry Powder and let it toast gently for 20–30 seconds — this releases the deep, rich aroma and flavor that defines the soup.
Add the pumpkin and broth Add pumpkin cubes (or purée) and pour in the broth. Stir well and bring to a boil, then reduce to a simmer. Cook until pumpkin is tender (about 20 minutes).
Blend to silky perfection Remove from heat and blend until smooth using an immersion blender (or transfer carefully to a countertop blender).
Finish with coconut milk Return to pot and stir in coconut milk, brown sugar, and a pinch of nutmeg or allspice. Simmer gently for 5–10 minutes. Taste and adjust seasoning with salt and pepper.
