Indian Roasted Pumpkin Soup

By lauriecrane

Ingredients

• 2 Cups Chopped Pumpkin
• 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

1. Preheat oven to 425°F. In 18" by 12" jelly-roll pan, combine pumpkin, shallots, carrots, apple, onion, garlic, olive oil, coriander, cumin and turmeric, tossing to coat. Spread in single layer. Roast 30 minutes or until tender.

2. Transfer mixture to blender. Add broth and coconut milk. Cover, with center par of blender cover removed, blend until smooth. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. (or to taste)

Makes 5 cups