PUMPKIN SOUP

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INGREDIENTS

• 2 pounds of pumpkin, cubed

• 1 onion, chopped

• 2 cloves of garlic, minced

• 2 cups of vegetable stock

• 2 tbsp of coconut milk

• 1 tbsp of olive oil

• 1/8 tsp of sea salt

• 1/8 tsp of black pepper

• Extra coconut milk for serving

INSTRUCTIONS

• Preheat the oven to 375F

• On a large baking sheet toss in the pumpkin, onion, garlic, oil, salt, and pepper.

• Mix all together and then spread evenly on the sheet.

• Roast for 45 minutes.

• Now, place all the vegetables on a blender, then add the stock and the milk.

• Blend until very smooth.

• Now, you can pour the soup into a serving plate.

• Decorate the top by drizzling the coconut milk on the top.

• Enjoy! Buen Provecho!

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