This soup will warm you up during the winter months and it’s hearty enough to fill you up!
- 2 sugar pumpkins
- 2 shallots, diced
- 3 cloves garlic, minced
- 2 c vegetable broth
- 1 c light coconut milk
- 2 Tbsp maple syrup
- 1/4 tsp sea salt, black pepper, cinnamon, nutmeg
Preheat oven to 350 and line a baking sheet with parchment paper. Cut off the tops of the sugar pumpkins and then cut them in half. Scrape out all of the seeds and strings and brush with oil. Place face down on baking sheet. Bake for 45 to 50 minutes or until a fork easily pierces the skin. Let cool for 10 minutes and peel skin. In a saucepan heat olive oil, shallot, and garlic. Cook for 2 to 3 minutes, or until browned. Add all other remaining ingredients and simmer. Transfer mixture to blender and puree. Then pour mixture back into pot and heat then serve.