Roasted Pumpkin and Coconut Soup

I love soup!!!  And I have never made anything with real pumpkin.  Therefore, last time I went to the farmer’s market I decided to buy one.  For some reason I was really nervous about cooking with a real pumpkin, but it was so easy!  Just like squash, except bigger.  I don’t know what else I am going to make with pumpkin.  But, I definitely am going to use it more this fall!

This soup was really great.  The coconut really mellows it out.  I think next time I will not add the coconut milk.  I liked it better before I added the coconut milk, because it was spicier.  Now I know.  But if I make it for my family I will need to add the coconut milk, because they can’t handle spicy food like me.

Roasted Pumpkin and Coconut Soup

This recipe is slightly adapted from Lovely Pantry.

Ingredients

• 1 tablespoons coconut oil
• 1/2 teaspoon cinnamon
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon nutmeg
• 1/2 teaspoon thyme
• 3 cups chicken or vegetable broth
• 3 cups pumpkin puree
• 1 cup coconut milk
• salt and pepper to taste

Directions

1. Heat the oven to 375 degrees F.  Put pumpkin on a rimmed baking sheet and roast for 40 minutes.

2. In medium saucepan add oil and spices.  Cook for a minute or so and add broth and pumpkin.  Use an immersion blender to combine until smooth.

3. Bring to a boil and reduce to a simmer for about 10-15 minutes.

4. Stir in coconut milk and season with salt and pepper.