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Pumpkin Soup

Bebe, a Suppers facilitator
Print Recipe
Course Soups, Chilis & Stews
Servings 10 Servings

Ingredients
  

  • 1 Calabasa pumpkin roughly 1 lb; de-seeded, cut in large chunks
  • 1 medium butternut squash de-seeded, cut in large chunks
  • 1 whole garlic bulb top sliced off, drizzled with olive oil
  • 2 tablespoons coconut oil
  • 1 large carrot cut into chunks
  • 1 celery root peeled and diced
  • 1 ginger root
  • 1 can full fat coconut milk
  • 4 cups vegetable broth
  • 3 tablespoons Hawaij a spice available in the kosher section of some grocery stores
  • fresh dill for garnish

Instructions
 

  • Preheat oven to 400° and roast the pumpkin, squash and garlic for 50-60 minutes or until tender when poked with a fork.In large soup pot, heat the coconut oil over medium heat. Add celery root, carrots and ginger and saute untill browned. Add Hawaij spice, and stir. Quickly add the liquids, lower heat and cover.Peel the roasted pumpkin and squash and add to the soup. Use 4-5 of the garlic cloves and save the rest for other uses. Simmer and stir occasionally untill aromatic. Carefully blend using an emersion blender. Adjust spices to taste. Garnish with a sprig of dill.  (Recipe #660)