2 medium red-skinned potatoes, roughly chopped
1 large carrot, trimmed, roughly chopped
1 cup canned pumpkin pureé
1 small onion, diced
1 clove garlic, minced
1 tsp ginger paste or minced fresh ginger root
1/2 tsp ground cumin
1/2 tsp sweet or hot curry powder
1/4 tsp coriander
1/2 tsp kosher salt
1/2 tsp fresh black pepper
3 cups vegetable broth
1 Tbsp agave nectar
Juice of 1/2 lemon
Sriracha sauce (optional)
In a 3-quart saucepan, add the potato and carrot chunks, and water to just cover. Bring to a boil, and cook until the vegetables are very tender. Drain the water, return the potatoes and carrots to the pot, and mash roughly with a potato masher or the underside of a ladle.
Add pumpkin, onion, garlic, ginger paste, spices and vegetable stock. Bring to a boil, stirring to distribute the ingredients in the liquid. Reduce heat to simmer, and cook for 10 minutes.
Stir in the agave nectar and lemon juice. Taste, and adjust seasoning with salt and pepper, if needed. At this point, if you wish, squirt in a few drops of Sriracha sauce (entirely optional, but you know I did it).