Fall flavors mix with ginger and turmeric to make a delicious soup.
In a medium saucepan, heat the 2 Tablespoons of oil over medium to medium-high heat. Once hot, add the shallots, garlic, and ginger; cook, stirring occasionally to prevent browning, for about 5 minutes or until softened. Add the ground cinnamon, turmeric, salt, and pepper and stir to combine. Cook for 1-2 minutes or until fragrant. Add the pumpkin puree, coconut milk, and chicken broth. Stir until the soup is fully combined and then bring to a boil. Turn the heat down to a simmer and cook for 20 minutes, stirring occasionally. Remove from heat and add the parsley and the lemon juice. Let cool for a few minutes and then puree the soup in batches in a blender. Be careful, as hot liquid expands in the blender. Serve warm.