Pumpkin Soup (Roasted Indian)

By Gail Poll

Emily - Thanksgiving 2011. Emily added 1 tsp Garam Masala.

Ingredients

• 2 cups pie pumpkin, chopped
• 4 shallots
• 2 carrots, chopped
• 1 Granny Smith Apple, peeled and sliced
• 1 medium onion, chopped
• 4 cloves garlic
• 2 Tbsp. olive oil
• 1/2 tsp. ground coriander
• 1/2 tsp. ground cumin
• 1/2 tsp. turmeric
• 2 cups vegetable broth
• 1/2 cup coconut milk

Preparation

Step 1

Preheat oven to 425F

Toss together: pumpkin, shallots, carrots, apple, onion, garlic olive oil, coriander, cumin and turmeric

Spread mixture into 18″ X 12″ pan

Roast for about 30 minutes until vegetables are tender

Transfer mixture to blender

Add broth and coconut milk to it

Close blender cover, with center part removed

Season with 1/4 tsp. each, salt and pepper