Zainab Khanam
– 1 medium pumpkin (peeled, chopped) – 1 onion (diced) – 2 cloves garlic (minced) – 1 carrot (chopped) – 4 cups vegetable broth – 1/2 cup coconut milk or heavy cream – Salt, pepper, and spices (cinnamon, nutmeg) to taste
In a large pot, heat a little oil and sauté the onion and garlic until soft and fragrant. Add the chopped carrot and pumpkin and stir for a few minutes.
Pour in the vegetable broth and bring to a boil. Lower the heat and let it simmer for about 20-25 minutes, until the pumpkin is tender.
Using a hand blender or a regular blender, blend the mixture until it’s silky smooth. If it's too thick, add more broth or water to reach your desired consistency.
Stir in the coconut milk or heavy cream to make the soup rich and creamy. Season with salt, pepper, and a pinch of cinnamon and nutmeg for a hint of warmth.
Ladle the soup into bowls and garnish with a drizzle of cream, pumpkin seeds, or fresh herbs. Enjoy it with warm bread or crackers!