Creamy Roasted Pumpkin Soup

"This pumpkin soup recipe is creamy AND healthy! It calls for roasted pumpkin for maximum flavor. This roasted pumpkin soup recipe would look lovely on your holiday dinner table, and leftovers would go great with sandwiches or salads the next day. Recipe yields 4 bowls or 6 cups of soup. How to make Creamy Roasted Pumpkin Soup Ingredients: 4 tablespoons olive oil, divided One 4-pound sugar pie pumpkin 1 large yellow onion, chopped 4 large or 6 medium garlic cloves, pressed or minced"

"Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes. Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat."

Roasted sugar pie pumpkin is halved, seeded, quartered, brushed with olive oil, and roasted at 425°F until tender. Pumpkin skin is removed and flesh added to sautéed onion and garlic cooked in remaining olive oil. Cinnamon, nutmeg, cloves, cayenne, and black pepper season the pumpkin before vegetable broth is added and the mixture is simmered. Coconut milk or heavy cream, and maple syrup or honey are stirred in for creaminess and sweetness. Soup yields about 6 cups (4 bowls). Pepitas can be used as a garnish. Roasted pumpkin and spices create a rich, flavorful soup suitable for holiday meals.

Read at Alternative Medicine Magazine