Coconut Curry Pumpkin Soup with Warm Spices and Creamy Coconut Milk (35 Minutes) - My Home Made Reci

Ingredients

• 2 tablespoons olive oil or coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground turmeric
• 1/8 teaspoon cayenne pepper, optional
• 3 cups (680 g) plain pumpkin puree
• 3 cups (720 ml) low-sodium vegetable broth
• 1 can (13.5 oz or 400 ml) full-fat coconut milk, plus more for serving
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1-2 teaspoons maple syrup, optional
• 1 tablespoon fresh lime juice, plus wedges for serving
• 1/4 cup (35 g) toasted pumpkin seeds
• 2 tablespoons chopped fresh cilantro
• Extra coconut milk for drizzling