INGREDIENTS
4
Carrots, large
2
stalks Celery
1/4 cup
Cilantro
1 tsp
Coriander, ground
4 cloves
Garlic
20 oz
Pumpkin puree, canned or homemade
1
Yellow onion, large
1 14 ounce can
Coconut milk, full-fat
6 cups
Vegetable stock
1 tbsp
Brown sugar
1 tsp
Cardamom, ground
1/4 tsp
Cayenne pepper
1 tbsp
Curry powder
1/8 tsp
Nutmeg, ground
1
Salt and black pepper
2 tbsp
Canola oil
1 tsp
Cumin, ground
1/4 cup
Pumpkin seeds, roasted