1 batch pumpkin curry (see recipe here: http://maryannemohanraj.com/2020/11/01/pumpkin-curry/)
1/2 – 1 t. additional salt, to taste
Optional garnishes: coconut milk, marigold petals, Sri Lankan-style roasted pumpkin seeds (recipe here: http://maryannemohanraj.com/2020/11/01/roasted-pumpkin-seeds-sri-lankan-style/)
1. Make pumpkin curry in a large pot. (I recommend peeling the pumpkin if you plan to use it for soup.)
2. Add stock and cinnamon stick, bring to a boil, turn down and simmer for 20 minutes or so, stirring occasionally.
3. Remove cinnamon stick and purée until smooth. Optional, but makes it pretty and gives the soup a velvety texture — an immersion blender makes this job much easier than trying to transfer hot soup into a blender safely.
4. Stir in lime juice, taste, add salt if needed.
5. Serve hot, garnished with a swirl of thick coconut milk, edible marigold petals, and roasted pumpkin seeds.
