Roasted Pumpkin Coconut Soup Makes 5-10 servings depending on size of pumpkin.
Heat oven to 450
Cut up the pumpkin into large quarters.
Scoop out the seeds and put them on a sheet pan. Mix the seeds with a table spoon of coconut oil, and sprinkle with salt.
On a separate sheet pan place the sections of the sliced pumpkin with the skin facing up. Pour in water so that the pumpkin sits in about an inch of water. Bake for 30 to 90min depending on the size of the pumpkin.
Bake the pumpkin seeds for about 20min or until crispy.
While pumpkin is cooling. In a fry pan sauté a whole sweet onion and 4 cloves of garlic in a table spoon of coconut oil until onions are golden brown.
Shave skin from the pumpkin and cut into cubes add the pieces into the pan with onion and garlic. Simmer and break up the cubes of pumpkin with a wooden spoon.
½ table spoon of salt
½ table spoon of pepper
½ table spoon of curry powder
1 table spoon of green curry paste
Puree in a blender
Pour pumpkin puree in a pot
Simmer on low
1 can of coconut milk
2 cups of vegetable broth
½ table spoon of cinnamon
¼ table spoon of cumin
Serve topped with roasted coconut pieces and pumpkin seeds.