Creamy Carrot and Pumpkin Soup with Ginger and Coconut Milk

1In a large pot, heat the olive oil (2 tablespoons) over medium heat. Add the chopped onion (1) and sauté until translucent, about 5 minutes.

2Add the minced garlic (2 cloves) and grated ginger to the pot, cooking for an additional 1-2 minutes until fragrant.

3Stir in the chopped carrots (2 cups) and cubed pumpkin (2 cups), cooking for another 5 minutes, stirring occasionally.

4Pour in the vegetable broth (4 cups) and bring the mixture to a boil. Reduce heat and let it simmer for about 20 minutes, or until the carrots (2 cups) and pumpkin (2 cups) are tender.

5Once the vegetables are cooked, remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.

6Return the pureed soup to the pot and stir in the coconut milk and ricotta cheese (1 cup). Heat gently over low heat until warmed through, about 5 minutes. Adjust seasoning with salt and pepper to taste.

7Serve the soup hot, garnished with fresh cilantro.