Masala Pumpkin Soup
1 can of pumpkin puree
1 can of full fat organic coconut milk
2 tsps garam masala
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp cinnamon
1/2 inch ginger grated
1/2 tsp date sugar (if you can tolerate regular sugar, use brown sugar)
1 tsp lemon juice
1/2 tsp black pepper
1/2 tsp salt (or more to taste)
Pinch of dried fenugreek leaves (kasoori methi)
Pumpkin seeds and/or coconut cream for garnish
Place pot on stove on medium heat.
Add pumpkin puree, coconut milk and stir until it begins to combine.
Add in all spices, ginger, salt, pepper and stir well on medium heat for 10 minutes or until fully heated and spices dissolve.
Add in lemon juice and dried fenugreek leaves towards the end. Stir for a few more minutes.
Garnish with pumpkin seeds and/or extra coconut cream on top. Serve hot!