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Pumpkin Soup
By Patricia Sugg

2 sugar pumpkins (2 1/4 cups pumpkin puree)
2 shallots, diced
3 cloves garlic, minced
2 cups veggie stock
1 cup light coconut milk (or sub other non-dairy milk with varied results)
1/4 teaspoon each sea salt, black pepper, cinnamon, nutmeg


Preheat oven to 350 degrees and line a baking sheet with parchment paper. Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings. Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside. Add 1 tablespoon olive oil, shallot and garlic to a large saucepan over medium heat. Cook for 2-3 minutes, or until lightly browned and translucent. Add rest of the ingredients, including the pumpkin, and bring to a simmer. Transfer soup mixture to a blender to puree the soup. (Be careful! Put a towel over the top of the lid before mixing to avoid any accidents.) Pour mixture back into pot and adjust seasonings as needed. Serves 3-4.