Roasted Pumpkin Soup

I modified this recipe from the online blogger “Cookie and Kate”. This is a great way to make use of your Halloween pumpkin in a satisfying and delicious way. It is close to my squash recipe but the spicing is different. This serves 4-6.

Ingredients

• 4 Tbs olive oil, divided

• 1 -4 pound pumpkin

• 1 large yellow onion, chopped

• 4 cloves garlic, minced

• 4 cups vegetable broth (I use Better Than Bullion)

• 1/2 cup coconut milk

• 1/2 tsp cinnamon

• 1/8 tsp cloves

• Freshly ground black pepper

• Salt to taste

• tiny dash cayenne pepper (if you like a touch of spice)

• 1/4 cup coarsely chopped pistachio nuts

Directions

1. Preheat oven to 425 degrees. Cut the pumpkin in half and scoop out the seeds. Slice the pumpkin in half again. Brush 1 Tbsp olive oil over the inside of the pumpkin and place them cut sides down on the baking sheet. I use a silicon mat on a baking sheet for easy cleanup. Roast for 35 minutes or until the pumpkin is easily pierced with a fork. Cool down.

2. Heat the remaining 3 Tbs olive oil until shimmering and add onion. Saute until translucent (about 5 minutes). Add garlic. Saute for 1 minute more.

3. Peel cooled pumpkin and discard skin. Mash or chop pumpkin. Add broth. Add sauteed onions and garlic. Add coconut milk* and spices. Use an immersion blender or standing blender (my preference) for a smooth consistency. I prefer my standing blender working in batches for a creamy consistency.

4. Heat soup to serving temperature. Ladle into bowls and top with chopped pistachios. Adjust taste by adding more salt or coconut milk if desired. Enjoy!!

*Make sure to mix the can of coconut milk thoroughly before adding to the soup. You can also use coconut cream.

**Cookie and Kate add more salt and add 1/2 tsp nutmeg. I don’t like nutmeg so I left it out. Please add it if you like this spice.