Ingredients:

• 1 medium-sized Pumpkin (hollowed out for serving)

• 4 cups pumpkin puree (fresh or canned)

• 1 can coconut milk (13.5 oz)

• 1 onion, finely chopped

• 3 garlic cloves, minced

• 1 tsp cumin

• 1 tsp Smoked Paprika

• 1 tsp cinnamon

• 1 tsp Ground Coriander

• 1/4 tsp Ground Cloves

• 1/4 tsp cayenne pepper (optional for heat)

• 1 tbsp olive oil

• 4 cups vegetable or chicken broth

• Salt and pepper to taste

• Pumpkin seeds (for garnish)

• Black sesame seeds (for garnish)
  
  

Instructions:

1. In a large pot, heat olive oil over medium heat. Add chopped onion and garlic and sauté until soft.
2. Add cumin, smoked paprika, cinnamon, coriander, ground cloves, and cayenne pepper. Stir well and let the spices cook for 1-2 minutes until fragrant.
3. Add pumpkin puree and stir to coat in the spices. Pour in the vegetable or chicken broth and bring to a boil.
4. Reduce heat to low and simmer for about 15 minutes. Stir in the coconut milk. Use an immersion blender to blend the soup to a creamy consistency (or transfer in batches to a blender).
5. Add salt and pepper to taste.
6. Ladle the soup into your hollowed-out pumpkin cauldron. Garnish with toasted pumpkin seeds and black sesame seeds for a spooky touch.