Roasted Pumpkin Soup

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Roasted Pumpkin Soup

 

8 cups pumpkin

10 cloves garlic

3 carrots

1 onion

1 jalapeno pepper

8 cups vegetable broth

1 teaspoon rosemary

1/2 teaspoon marjoram

1/2 teaspoon sage

5 or 6 threads of saffron

salt to taste

pepper to taste

1-13 1/2 oz. can coconut milk

 

Directions:

 

Preheat oven to 350 degrees. Spray a large cookie sheet with a

non-stick spray. I used a half of a 10 lb pumpkin. Cut the half

pumpkin in half, so you have 2 quarters & remove the seeds. Save the

other half of the pumpkin for pie, stir fry or some other treat. Peel

the garlic cloves & tightly wrap in foil. Peel the carrots & cut them

about an inch thick. Peel the onion, then quarter it & wrap tightly in

foil. Cut the Jalapeno in half, leaving the seeds in the pepper. Put

the pumpkin, carrots & foil wrapped vegetables on the cookie sheet &

place the Jalapeno cut side up on the cookie sheet as well. Roast in

the oven, keeping a close eye on the Jalapeno, onion & garlic. Your

nose will tell you when they are done (about 20 minutes). Remove the

Jalapeno, onion & garlic, leaving the carrots & pumpkin to continue

cooking until they are tender (another 1/2 hour).

 

When the pumpkin is done, carefully peel it & rough chop it & put it

along with all the carrots, onion, garlic & Jalapenos (with the seeds)

into a large pot. Add the vegetable broth & spices. Using a food

processor, blend small batches into a nice thick consistency, or if

you have an immersion blender, this step will be much easier. Just

before serving, add the Coconut Milk & heat through. Add salt & pepper

to taste.

 

Serve with a hearty grain bread & a leafy salad for a wonderful

warming meal.

 

Serves: 8

 

Penny