Roasted garlic pumpkin soup

Directions

1.Preheat the oven to 400F.

Cut the pumpkin in half and scoop out the seeds.

Place the pumpkin on a large baking sheet, cut side up.

2.Cut the bulb of garlic in half. Place a half of the garlic onto each half of the pumpkin, drizzle the olive oil over the garlic heads, sprinkle with salt and then flip over, cut side down onto the pumpkin.

3.Bake in the preheated oven for 35 minutes or until the pumpkin is tender when pricked with a fork.

4.While the pumpkin is baking, begin cooking the other ingredients.

Add a tablespoon of the olive oil to a large, heavy bottomed pot like a dutch oven. Add half of the diced onion and saute with a sprinkle of salt on medium heat until softened, about 5 minutes.

5.Add in the vegetable broth and cook on low heat until the pumpkin is finished cooking.

6.Remove the garlic cloves from the bulb and scoop the pumpkin out from the skin. Add the cloves and the pumpkin flesh to the pot and cook for 10 minutes. You can add as many or as few garlic cloves as you wish. The more cloves you add, the more intense the garlic flavor.

7.Add the remaining onions, coconut milk, maple syrup, and ground nutmeg to the pot. Then add the entire contents to a blender (or use and immersion blender) and blend until completely smooth. Add more salt and pepper to taste, heat to desired temperature and serve with more coconut milk and some toasted pepitas.