Savoury Creamy Pumpkin Soup

Ingredients:

• 2 sugar pumpkins (makes about 2 and a half cups of pumpkin puree)

• 4 tbsp olive oil

• 2 medium shallots or one small onion or 1/3 cup fried onions

• 3 tbsp minced garlic

• 2 cups vegetable stock

• 1 cup coconut milk

• 2.5-3 tsp salt to taste

• 1/4 tsp black pepper

• 1/4 tsp cinnamon

• 1/4 tsp nutmeg

• 1/2 tsp cayenne pepper

• 1/2 tsp paprika

• pinch of fennel seeds

• 1/2 tsp of garlic plus seasoning optional

• 1 tbsp onion powder

Method:

1. Cut the pumpkin in half, remove seeds. Bake pumpkin face down on the pan, oiled at 375 for about 50 minutes. Remove skin and set aside OR bake the pumpkin whole. Poke 3-4 regularly spaced holes around the pumpkin, and bake in a baking sheet or tray for 50-60 minutes at 400 degrees F. Cut in half and let cool. Remove seeds with a spoon and peel the skin off. Discard skin and seeds (unless you want to save the seeds to roast later)

2. In a large pot, heat oil, add all the ingredients and stir until boiling

3. Cool and blend the ingredients in a high powered blender

4. Pour blended mixture back into the pot and add/adjust spices to taste