Curry Carrot Pumpkin Soup with Caramelized Maple Pumpkin Seeds - Laura Loves to Cook

Ingredients

• 1 1/2 tbsp olive oil, plus more to drizzle for garnish
• 1 yellow onion, chopped
• 3 cloves of garlic, minced
• 1 tbsp curry powder
• 2 tsp ginger paste
• 1 tsp ground turmeric
• 1/2 tsp cumin
• 1/2 tsp ground coriander
• 1/4 tsp teaspoon cayenne, to taste
• 1/2 tsp salt
• 5 large carrots, peeled and roughly chopped to ½ inch pieces
• 15 oz pumpkin puree
• 3 cup vegetable stock
• 13.5 oz coconut milk
• 1/2 cup raw pumpkin seeds
• 1 tbsp unsalted butter
• 1 tbsp maple syrup
• Pinch of salt
• Pinch of cayenne pepper