Roasted Pumpkin Soup

By Greywolf

Serve with a hearty grain bread and a leafy salad for a warming meal on a cool autumn evening.

Ingredients

• 8 cups pumpkin, 5 lb pumpkin
• 10 cloves garlic, minced
• 3 carrots, sliced
• 1 onion, cut into quarters
• 1 jalapeno pepper, cut in half leaving seeds in
• 8 cups vegetable broth
• 1 tsp rosemary
• 1/2 tsp marjoram
• 1/2 tsp sage
• 5 or 6 threads of saffron
• 1 x13 1/2 oz can coconut milk
• salt to taste
• black pepper to taste

Details

Servings 8
Preparation time 40mins
Cooking time 100mins
Adapted from vegweb.com

Preparation

Step 1

Preheat oven to 350 F.

Spray a large cookie sheet with a non-stick spray. Cut the pumpkin in half and remove the seeds. Wrap tightly in 2 separate foil packages, the garlic and the onion. Place the pumpkin, carrots and foil wrapped vegetables on the cookie sheet. Place the jalapeno peppers, cut side up, on the cookie sheet.

Roast in the oven, keeping a close eye on the jalapeno, onion and garlic. After about 20 minutes, remove the jalapeno, onion and garlic when it becomes fragrant, leaving the carrots and pumpkin to continue cooking until they are tender, about another half hour.

When the pumpkin is done, carefully peel it and rough chop it. Place the pumpking, carrots, onion, garlic and jolapenos (with the seeds) into a large pot. Add the vegetable broth and spices. Using a food processor or immersion blender, blend small batches until a thick consistency.

Add coconut milk and heat through. Add salt and pepper to taste.