2 tablespoons olive oil

1 medium onion, chopped

2 cloves garlic, minced

1 small pumpkin, peeled, seeded, and diced (about 4 cups)

2 medium carrots, peeled and chopped

4 cups vegetable broth

1 teaspoon Earths Basket Turmeric Powder

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon Earths Basker ashwagandha Powder

1 cup coconut milk

Salt and pepper to taste

Fresh cilantro or parsley, chopped (for garnish)

STEP 1

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

STEP 2

Add the diced pumpkin and chopped carrots to the pot. Stir and cook for about 5 minutes, allowing the vegetables to slightly soften.

STEP 3

Pour in the vegetable broth and add the ground turmeric, ginger, cinnamon, nutmeg, and ashwagandha powder. Stir well to combine.

STEP 4

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes, or until the pumpkin and carrots are tender.

STEP 5

Remove the pot from heat and allow the soup to cool slightly. Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.

STEP 6

Return the soup to the stove over low heat. Stir in the coconut milk and season with salt and pepper to taste. Heat the soup until warmed through, but avoid boiling.

STEP 7

Ladle the Golden Pumpkin Soup into bowls and garnish with fresh cilantro or parsley.

STEP 8

Serve hot and enjoy your flavorful Golden Pumpkin Soup with Ashwagandha Powder!

Feel free to adjust the seasonings and spices according to your taste preferences. The ashwagandha powder adds an additional boost to the soup's nutritional profile.