Roasted Pumpkin Soup & Pumpkin Seeds

Fall is here and its time for my roasted pumpkin soup. This delicious and simple recipe will excite your tastebuds and have you beg for more. It is thick creamy and infused with fall spices. This bowl of deliciousness is a must. Use as a starter or even the main course of any gathering.

Pre heat oven 300 Degrees for seeds 350 Degree for Pumpkin

Part One: Roasting Sugar Pie Pumpkin & Seeds 

• Cut 4 pound sugar pie pumpkin in half, remove and discard stem
• Clean out inside of pumpkin removing stringy pulp and saving seeds
• Wash seeds in cold water then shake dry, lightly tapping dry with paper towel
• On a baking sheet spread seeds and drizzle lightly with olive oil and sea salt, making sure seeds are lying flat individually 
• Bake in 300 degree oven 20 minutes then tossing and spreading flat, bake another 10 minutes
• Remove from heat and cool completely
• Use to garnish soup or eat as a snack, store in airtight jar
• On another baking sheet lined with foil in a 350 degree oven face pumpkin cut side down and add a little water to baking sheet, roast for 45-60 minutes. Turn over pumpkin and roast for another 10 minutes or until meat is soft
• Remove pumpkin and cool down slightly before handling
• Cut pumpkin meat from skin, discarding skin
• Reserve pumpkin meat 

Ingredients:

• 4 pound sugar pie pumpkin
• 4 cups vegetable or chicken broth
• 1 can 13.5 ounce coconut milk
• 1 medium size yellow onion, roughly cut
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground clove
• Freshly ground black pepper, to taste
• 2 1/2 tablespoon maple syrup or honey
• Optional: cayenne pepper, to taste

Directions:

• On the stove top on medium low heat in a pan drizzle olive oil, add onions  and cover with lid stirring occasionally, cook until soft
• On stovetop on medium heat place large pot
• Add in all ingredient reserving pumpkin meat bring to a soft boil and lower heat
• Add pumpkin meat
• Using an emersion blender, completely blend to a thick and creamy consistency add more stock if you prefer a thinner soup
• Top with roasted pumpkin seeds right before serving ( do not mix seeds into soup this will make them chewy)
• Or top with croutons, Enjoy!