Ingredients
1 small (100 grams) white onion, peeled and quartered
1 medium (61 grams) carrot, cut into 2-inch pieces
1 celery stalk (70 grams), cut into 2-inch pieces
4 cloves (20 grams) garlic, peeled
1 1-inch piece (7 grams) ginger, peeled
2 tablespoons (30 grams) coconut oil
1 teaspoon (3 grams) dried turmeric
1 teaspoon (5 grams) cumin seeds
1 teaspoon (3 grams) coriander seeds
1 29-ounce (822 grams) can pumpkin
1 15-ounce (396 grams) can full-fat coconut milk
2-4 cups (16-32 ounces) vegetable broth
¼ cup (10 grams) cilantro leaves, plus more to garnish
Step by step
Place onion, carrot, celery, garlic, and ginger in KitchenAid® Cordless Go Food Chopper and pulse to chop.
In stockpot over medium heat, melt coconut oil and add chopped ingredients. Allow to soften for 10 minutes, stirring occasionally. Meanwhile, in KitchenAid® Cordless Go Spice Grinder, grind turmeric, cumin, and coriander. Add to stockpot and stir well to toast spices.
Add pumpkin and coconut milk, then add 2 cups vegetable broth and cilantro leaves. Blend using immersion blender until smooth. Add additional broth to get to desired consistency.
Pro Tip: Grind a chili pepper with the other spices to make a spicy version of the soup.