Ingredients
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 2 tablespoons minced ginger
- 1 mounded tablespoon curry powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Two 15-ounce cans pumpkin puree
- 3 cups vegetable stock
- 1 cup coconut milk
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cinnamon
- 1 cup roasted pumpkin seeds
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
- 1 tablespoon olive oil
- Pinch of turmeric
- Pinch of kosher salt
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