Pumpkin Soup

MiksoMakes

tastes better the second day; can freeze up to 3 months

4 T. olive oil, divided

one 4-lb sugar pie pumpkin

1 large onion, chopped

4 large garlic cloves, minced

½ tsp salt, cinnamon, nutmeg

⅛ tsp cloves

dash cayenne

black pepper

4 c. veggie broth

½ c. coconut milk or heavy cream

2 T honey or maple syrup (agave?)

¼ c. pepitas for garnish

subheading: :Prepare pumpkin:

Quarter pumpkin and remove seeds. Brush with 1 T oil. Roast cut side down on parchment-lined baking sheet at 425 for 35 minutes or until flesh is easily pierced with a fork. Peel pumpkin skin off when cool enough to handle

subheading: :Make Soup:

Saute onion, salt and garlic in 3 T oil over medium heat in dutch oven until onion is translucent (8 to 10 minutes)

Add pumpkin and remaining spices to put. Break up pumpkin chunks and add broth.

Bring to boil, then simmer 15 minutes.

Add milk and sweetener & remove from heat. Puree soup with blender. Adjust seasonings and serve

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