To a large pot, add onions and sauté for 5-7 minutes, until onions are translucent. Add minced garlic and ginger and sauté for another minute until fragrant.
Stir in pumpkin, carrots, curry, and cumin, stirring to completely coat the pumpkin. Add vegetable broth. Bring to a boil then reduce heat, cover, and simmer for 20 minutes
- For less mess, blend the soup with an immersion blender instead of transferring it to a blender. The soup won't be as silky smooth but it will work!
- Need something different? Substitute the pumpkin with butternut or acorn squash.
- Add some heat by garnishing with freshly diced jalapeños.