Pumpkin Soup
Author: 
 
Ingredients
  • Makes 18 cups
  • 1– 8-9 lb LI Cheese Pumpkin, cut in
  • half, seeds removed, (I got 8 cups of pumpkin pulp from the roasted pumpkin)
  • 10 cups water
  • 2 Tbs. coconut oil
  • 1 Tbs. minced garlic
  • 2 Tbs. fresh minced ginger
  • 2-1/2 t. salt
  • 1 Onion, chopped
  • 4 carrots, cut
  • 4 potatoes, cut into chunks
  • 1 cans coconut milk
  • 4 Tbs. maple syrup
  • 2 t. cinnamon
  • 1 Tbs. Cardamom
  • 2 t. Coriander
Instructions
  1. Lay out the Pumpkin, cut side down, on an oiled roasting pan, lined with parchment paper.
  2. Make a few slits in the pumpkin to let steam out.
  3. Bake at 375 for approximately 1 hour, until pumpkin is soft. Let cool a bit before scooping out the pulp and juices, leaving the skin. Set aside.
  4. Meanwhile, in large stock pot, sauté the onions, potatoes and carrots in the coconut oil with the ginger and garlic. Add the spices and lightly toast for 2 minutes.
  5. Add the pumpkin pulp to the stockpot.
  6. Add 10 cups water
  7. The pumpkin should be covered with liquid by 3”. Bring to a boil, reduce heat and let simmer for 30 minutes.
  8. Remove from heat, and with an immersion stick, puree the soup until smooth.
  9. Return to stove, and add the coconut milk. If the soup is too thick, add some more water.
  10. Add the maple syrup. Adjust spices and salt to taste.
Recipe by iEatGreen at https://www.ieatgreen.com/pumpkin-soup/