I love pumpkins and this little beauty came from the garden. This is probably one of the easie
1 med pumpkin chopped, peeled and seeded
1 med yellow onion with peel on
1 bulb garlic (or whole if you like) with peel on
1 - 2 tbsp coconut oil
3 cups water or low sodium veggie broth
2 tsp salt (if not water add salt according to taste test)
1 tsp cumin
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract
1 tsp cardamom
1 tsp ginger
1/8 tsp ground clove
1/8 tsp cayenne
Preheat oven to 400. Peel, chop de-seed the pumpkin. Cut the ends off of the onion and slice the top of the garlic bulb off, making sure the rest of the bulb stays intact. Coat everything in coconut oil, also coat the bottom of the pot. In a good dutch oven roast the pumpkin, onion and garlic (both with the peels on) until soft.
When the veggies are soft take out of the oven and add 1/2 the water or broth. Blend until smooth keep adding water until it is the consistency you desire. Add the spices and more coconut oil if you need fat.
Variation: Substitute 1 can of coconut milk for 1 cup of water to give it a creamier consistency.
Serves 6 - 8 small bowls
Cook time 65 min
Equipment: Dutch oven, hand blender or blender