Karina Sharma
Pumpkin, onion, garlic, ginger, curry powder, coconut milk, broth, olive oil, salt, pepper, cilantro.
Peel and dice the pumpkin into bite-sized pieces.
Heat olive oil in a large pot. Add onions and garlic. Sauté until fragrant and golden.
Toss the diced pumpkin into the pot and stir.
Stir in curry powder, ginger, salt, and pepper. Let it cook for a few minutes.
Add the coconut milk and vegetable broth. Stir well and bring to a simmer.
Top with fresh cilantro. Serve hot with rice or naan.