Recipe: Roasted Pumpkin Soup
Author: 
Recipe type: Appetizer
Cuisine: American
 
Ingredients
  • 2 Pumpkins, cut in half, seeds removed
  • 1 Tbs. minced garlic
  • 3 Tbs. fresh minced ginger
  • 5 t. salt
  • 2 Onion, chopped
  • 2 t. black pepper
  • 4 carrots, chopped
  • 5 potatoes, cut into chunks
  • 2 can coconut milk
  • ⅔ cup maple syrup
  • 16 cups water
  • 3 t. ground dried ginger
  • 2 t. cinnamon
  • 1 t. turmeric
  • ½ t. nutmeg
  • Parsley for garnish
Instructions
  1. Lay out the Pumpkin, cut side down, on an oiled roasting pan. Bake at 375 for 1 hour, until pumpkin is soft. Meanwhile, in large stock pot, sauté the onion, carrots ginger and garlic in a little olive oil. Add the spices and lightly toast for 2 minutes. When the pumpkin is ready, scrape out the pulp, leaving behind the skin, and add pulp to the stock pot. Add 16 cups water to cover the pumpkin by 3” inches, and bring to a boil. Add the potatoes and let simmer for 30 minutes. Remove from heat, and with an immersion stick, puree the soup until smooth. Return to stove, and add the coconut milk. If the soup is too thick, add some more water. Add the maple syrup. Adjust spices and salt to taste. Garnish with parsley.
Recipe by iEatGreen at https://www.ieatgreen.com/recipe-roasted-pumpkin-soup/