Curried Pumpkin Soup Topped with Pistachios

Heat the extra virgin olive oil in a large pot. Chop the onion and garlic and sauté them until translucent.

Add the peeled and diced pumpkin and the curry powder. Cook for 2–3 minutes, stirring often, so that the flavors blend well.

Pour in the vegetable broth and bring to a boil. Turn down the heat and let the soup simmer over medium heat for 20–30 minutes until the pumpkin has softened.

Add the coconut milk and blend with an immersion blender until the texture is smooth and creamy. You may want to remove some of the liquid beforehand: then you can add more back, depending on how thick you want the soup to be. Season to taste with salt and pepper.

Serve the soup hot, garnished with chopped pistachios.