Perfect for your pumpkin, onion, and garlic harvest!
Homemade Pumpkin Soup
4 cups of pumpkin puree ( save seeds for toasted pumpkin seeds ) fresh or canned
6 large carrots
3 cloves of garlic
1 Fresh rosemary large sprig ( strip needles off and chopped) or tablespoon dried rosemary chopped
1 tsp crushed sage
1/2 tsp crushed marjoram
pinch of dried ancho pepper to taste
1 can organic coconut milk
2 quarts organic chicken broth/ stock
sea salt and black pepper
Preheat oven to 375 degrees
Cut carrots, garlic cloves and onions in chunks and spread on baking pan. Sprinkle with olive oil, sea salt, and pepper. Mix and roast in oven for 30 minutes.
Add above mixture to large soup pot with 1 quart of chicken stock, sage, dried ancho pepper, and marjoram. Bring to boil and cook for about 25 minutes or until carrots are soft. Add pumpkin, coconut milk, and the other quart of chicken broth. Mix with hand blender.
Serve hot and enjoy! Salt and pepper to taste and top with toasted pumpkin seeds (optional )