|15 min||1 h||4|
|1/4 tsp||Black pepper|
|1 cup||Coconut milk, reduced fat (or other non-dairy variety)|
|3 clove(s)||Garlic (diced)|
|2 tbsp||Maple syrup (or honey)|
|1/4 tsp||Nutmeg, ground|
|1/4 tsp||Sea salt|
|2 medium shallot(s)||Shallots (diced)|
|2 pumpkin||Sugar pumpkin|
|2 cup||Vegetable stock/broth, gluten-free|
Preheat oven to 350 degrees F 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 (see notes for a link to roasting seeds).
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.
To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
Add remaining ingredients, including the pumpkin, and bring to a simmer.
Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed.
Serve and enjoy!