Creamy Spiced Jap Pumpkin Soup

In a large pot, heat the oil on medium heat. Add the onion and minced garlic, and saute until translucent and fragrant.

Add the cubed Jap pumpkin to the pot and stir to coat it with the onion and garlic mixture. Cook for about 5 minutes, allowing the pumpkin to slightly soften.

Sprinkle in the ground cumin, ground coriander, and ground nutmeg. Stir well to evenly distribute the spices.

Pour the vegetable broth into the pot and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 20 minutes or until the pumpkin is tender.

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

Return the pot to low heat and stir in coconut milk. Season with salt and pepper to taste. Cook, allowing the flavors to meld together.

Ladle the Japanese Pumpkin Soup into bowls. Garnish with fresh cilantro leaves if desired. Serve hot.